Ingredients
3 large tomatoes peeled &
chopped
1 onion chopped fine
2 tsp. garlic crushed
1 tsp. dry mustard powder
2 whole red chillies broken
1 tsp. chilli powder
1 tsp. curry powder or hot chilli sauce
1 tsp. sugar
2 tbsp. tomato ketchup
1 tbsp. vinegar
1 tbsp. oil
1/2 cup water
salt to taste
Method
- Heat oil, add garlic, onions and
fry till tender.
- Add all other ingredients and
simmer covered till tomatoes are cooked.
- Add water and boil further 2-3
minutes.
- Blend the mixture and pass
through a sieve.
- Use as required in other recipes
eg. enchiladas.
Note:
DO NOT add water if desired to store. Add 1 more tbsp. of
vinegar. Add water just before using.
Making time: 30 minutes
Makes: 2 1/2 to 3 cups
(excluding water)
Shelflife: 8-10 days
(refrigerated)
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