Ingredients:
  • Tomatoes - 1 Kg( ~2 1/4 lb)
  • Haldi (turmeric) - 2Tbsp
  • Ginger chopped finely - 25 gm(~1 oz)
  • Red chilli powder - 2 Tbsp
  • Whole dry red chillies - 4
  • Lemon juice - 240 ml (1 Cup)
  • Sugar - 240 ml (1 Cup)
  • Mustard oil - 240 ml (1 Cup)
  • Salt to taste
  • Jeera (cumin seeds) - 2 teaspoons
  • Methi daana (fenugreek seeds) - 1 teaspoon
Method:
  1. Dry roast and coarse grind the cumin and methi.
  2. Clean tomatoes and cut into small pieces.
  3. Chop ginger finely.
  4. Dry roast jeera and methi seeds and grind coarsely.
  5. Heat oil, add ginger and fry till light brown.
  6. Break red chillies into 3-4 pieces and add to ginger. Fry for a few seconds.
  7. Add chopped tomatoes and cook till tender. Keep stirring constantly. Add sugar and cook till it dissolves.
  8. Add lemon juice, salt, haldi, freshly ground methi and jeera. Cook for 5 minutes.
  9. Remove from heat.
  10. Cool and pour into a clean jar.