Preparation time: 10-15 Minutes
Cooking time : 30 minutes
makes: 2 or more bottles or 750 ml
1 kg tomato juice (of 2 ½ kg ripe tomatoes aprox.)
½ tsp garam masala, ground
½ lal mirch (red chilli powder)
½ tsp kali mirch (black pepper), powdered
1 tsp rai (mustard seed)
1 large onion
7 cloves lahsun (galic)
1 cup vinegar a pinch of sodium benzoate
2 ½ tsp salt
1 washes and dry to tomatoes. Cut into 4 pieces each. Steam them UN covered in a heavy- based colander or pressure cook for 3 minutes. Cool and strain out the juice.
In muslin cloth put garam masala, all mirch kali mirch and rai. Slice the onion peel lahsun and chop adrak. Pound them for 1 minute and put them in the muslin clot.tie it with a string.
Put the tomato juice in a pan add the muslin bag w3ith its contents and cook leaving a long- handled wooden spoon in it, add sugar and salt.
When the mixture become half of its thick. Remove from fire. Remove the muslin bag after squeezing out the juice thoroughly. Add sodium benzoate preservative and mix well.
Bottle it while hot in clean, dry bottles with tight fitting lids.
The sauce will last for about 2 months. If meant for children the preservative can be avoided.