Ingredients:

• 2 kg – ripe, red Tomatoes
• 1 litre gingelly oil
• 1/2 litre Vinegar , soak and extract pulp
• 1 Lemon size Tamarind ball, soak and extract pulp
• 150 g – Red Chillies
• 120 g – Mustard Seeds
• 100 g – peeled Garlic
• 100 g – Ginger
• 1 tbsp – Cumin seeds
• 1 tbsp – Fenugreek seeds
• 1 tbsp – Turmeric powder
• salt to taste

Method:

1. Grind ginger, mustard seeds, cumin seeds, fenugreek seeds, turmeric powder and red chillies separately with vinegar and combine.
2. Chop and cook tomatoes till reduced to half.
3. Heat oil in a deep, flat bottom vessel and fry the masalas.
4. Add tamarind-vinegar pulp and tomatoes.
5. Stir-cook till oil floats on top.
6. Add salt and mix.
7. Cool and bottle.
8. It can last a year or more.