বাড়িতে প্রতিবছর বানানো হয় 🍅

Ingredients

• 2 kg Tomatoes (overripe, washed and roughly chopped)
• 1 medium Onion (peeled and roughly chopped)
• 5 pieces Garlic Cloves (peeled)
• 15 g Fresh Ginger (peeled and roughly chopped (about 1 inch))
• 250 ml White Vinegar (adds tanginess, use regular distilled white vinegar)
• 1 tsp Kashmiri Chili Powder (mild, gives red color)
• 1 tsp Regular Chili Powder (adds heat)
• 1.5 tsp Salt (adjust to taste)
• 1 tsp Sugar (balances acidity)
• 1 tsp Garam Masala (adds warm spice depth)

Instructions

1. Prepare the vegetables

   Wash the tomatoes, onion, garlic and ginger. Roughly chop the tomatoes, onion, garlic cloves and ginger into pieces that will blend easily.

   Time: PT10M

2. Blend into a puree

   Place the chopped tomatoes, onion, garlic and ginger into a food processor or blender. Pulse until you obtain a smooth puree.

   Time: PT5M

3. Strain the juice

   Pour the puree through a fine mesh strainer into a large bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the remaining pulp.

   Time: PT5M

4. Add vinegar and spices

   Measure one‑quarter of the tomato juice volume and add that amount of white vinegar to the juice. Stir in Kashmiri chili powder, regular chili powder, salt, sugar and garam masala until fully dissolved.

   Time: PT5M

5. Reduce the sauce

   Transfer the seasoned juice to a large heavy‑bottomed pot. Bring to a high flame, then reduce to medium. Stir continuously and simmer until the mixture thickens and no water separates – about 30‑45 minutes.

   Time: PT45M

6. Bottle the hot sauce

   While the sauce is still hot, carefully pour it into sterilized glass bottles using a funnel. Seal tightly.

   Time: PT5M

7. Cool and store

   Allow the bottles to cool at room temperature, then store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

15

Protein

0.5 g

Carbohydrates

3 g

Fat

0 g

Fiber

0.5 g