Directions
- 1Roughly chop 1 kg desi red tomatoes, 1 beetroot, and 2 fresh red chilies.
- 2Add 1 tsp black salt, 1 tbsp salt, 1 tbsp Kashmiri red chilli powder, 1 onion, 1 inch ginger, 8 garlic cloves, 1 bay leaf, 1 inch cinnamon stick, and 12 black peppercorns to a wok.
- 3Add all the ingredients to the wok, cover, and cook until mushy (about 20 mins on medium flame).
- 4Let it cool down completely and remove the bay leaf and cinnamon stick.
- 5Blend the mixture into a fine paste and strain it for a smoother consistency.
- 6Transfer the strained paste to a pan and cook on low flame, stirring constantly.
- 7Add 1/4 cup jaggery and 1/8 cup apple cider vinegar.
- 8Cook for 15-20 mins until thickened, stirring continuously.
- 9Check for consistency by putting some sauce on a steel plate; if water drips, it needs further cooking.
- 10Store in a sterilized glass jar in the refrigerator for more than a month.
Ingredients
- 1 kg desi red tomato
- 1 beetroot
- 2 red chillies
- 1 tsp black salt
- 1 tbsp salt
- 1 tbsp Kashmiri red chilli powder
- 1 onion
- 1 inch ginger
- 8 garlic cloves
- 1 bay leaf
- 1 inch cinnamon stick
- 12 black peppercorns
- 4 cloves
- 0.25 cup jaggery
- 0.125 cup apple cider vinegar
Equipment
wokblenderstrainerpansteel plate
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