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Wednesday, October 06, 2010


1 kg ripe tomatoes
300 ml vinegar
3 tablespoons garlic paste
2 tabelsppons ground ginger
3 tablespoons chopped greem chillies
2 tablespoons red chillie powder
2 sticks cinnamon (1 inch pieces)
3 cloves
2 tablespoons salad oil
Salt to taste

Blanch the tomatoes in boiling water till the skin can be peeled off easily. If necessary heat the water again.
Pass the skinned tomatoes through a sieve or collander to obtain a thick pulp. Add all the other ingredients to the pulp and boil over medium heat for about 30 minutes. Remove and strain again. Once cook on slow heat till the sauce thickens to a creamy consistency. Bottle when cold. Store in the fridge and use when required. This sauce will last for about 3 weeks to a month.

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