Ingredients:

• 1 kg – tomatoes, blanched, sliced and pureed
• 1.5 tsp – panchphoron (a mixture of fenugreek, mustard, cumin, anise seeds and shahjeera)
• 1 tbsp – dry Ginger powder
• 100 g – Sugar
• 2 tbsp – Mustard oil
• Juice of one Lime
• 25 g – Raisins

Method:

1. Peel the suran and cut into pieces, then steam till soft and grind to a paste.
2. Cover tamarind with water then squeeze and strain out the juice.
3. Heat oil to smoking, reduce heat and put in the suran. Fry nicely.
4. Put in the sugar and tamarind and cook over a slow fire till the oil floats to the top.
5. Put in the rest of the ingredients and remove from fire.
6. Cool and bottle and use when required.
7. Note: Lasts for one month.