Ingredients
Tomato - 2.5 kg
Garlic cloves - 8 - 10
Ginger - 3 inch piece
Onion - 1 medium
Cinnamon stick - 1 big piece
Cloves - 4
Sugar - 200 gm
Red chilly powder - 3 tsp
Mustard powder - 1/2 tsp
Vinegar - 1 cup
Salt - to taste
Method
Wash and cut tomatoes in cubes. In a pan add tomatoes, ginger, garlic, onion, cinnamon and cloves. Mix well. Cover and cook for 30 minutes in low flame. Stir in between. Remove cinnamon sticks and blend until fine puree. Strain well. Now add sugar, red chilly powder, mustard powder, vinegar and salt. Mix well and bring to boil. Cook for 45 minutes until thickens in medium to low flame. Make sure that the water is fully drained and the puree becomes thick. Store in a dry and clean jar for upto 2 - 3 weeks in refrigerator.
