- 1 1/2 kgs Tomatoes (Tamatar)
- 1/4 teaspoon Red chilli powder (Lal mirchi)
- 1 cup Sugar (Cheeni)
- 4 Cloves (Lavang)
- 1 small Onion(Pyaj)
- 1 small piece Cinnamon (Dalchini)
- 30 grams Ginger (Adrak) (2 tsps chopped)
- 6 cloves Garlic (Lasun)
- 1/4 cup Vinegar (Sirka)
- 2 teaspoons Salt (Namak)
Wash, dry and chop tomatoes.
And Peel onion, cut garlic and ginger. Coarsely crush the spices.
Place tomatoes, onion, garlic, and ginger and cook until tender degchi a gentle fire.
Spices, sugar, add chili powder and cook until thick.
Strain through a sieve and use.
The sauce can be stored.
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