Serves: 10-12 people

Ingredients

  • Tomatoes – 1 kg
  • Sugar – 50 g
  • Salt – 2 tsp
  • Onion – 1 medium (chopped)
  • Cinnamon – ½ tsp or 1 small stick
  • Cloves – 2
  • Garlic – 10 cloves
  • Ginger – 1 small piece
  • Black peppercorns – ¼ tsp
  • Red chilli powder – ½ tsp
  • Vinegar – 2 tsp
  • Sodium benzoate – 1 pinch (optional, as preservative)

Method

  1. Cut the tomatoes into pieces.
  2. Add tomatoes, onion, garlic, and ginger to a pan and boil until soft and fully cooked.
  3. Allow the mixture to cool slightly.
  4. Blend or strain the mixture to obtain a smooth tomato pulp.
  5. Transfer the pulp to a pan and heat over medium flame.
  6. Tie cinnamon, cloves, and black peppercorns in a muslin cloth and add it to the pulp.
  7. Cook for a few minutes until the flavors blend well.
  8. Remove the muslin cloth.
  9. Add salt, sugar, and red chilli powder. Mix well.
  10. Cook until the sauce becomes smooth and reaches a ketchup-like consistency.
  11. Add vinegar and mix thoroughly.
  12. Dissolve sodium benzoate in a little warm sauce and mix evenly into the batch (optional).
  13. Pour the hot sauce into sterilized bottles and seal tightly.

Serving Suggestions

  • Serve with snacks, sandwiches, pakoras, fries, or cutlets.
  • Can also be used in burgers, rolls, and Indo-Chinese dishes.

Tips

  • Use ripe red tomatoes for the best color and flavor.
  • Stir occasionally while cooking to prevent sticking.
  • Adjust sugar and salt to balance the sweet and tangy taste.
  • Use sterilized bottles for a longer shelf life.
  • Store in a cool, dry place and refrigerate after opening.

Leave a Comment