Jai Tomato Sauce

Ingredients

• 2-1/2 kg. ripe tomatoes
• 200 gms.sugar
• 1/4 cup salt
• 1/4 cup red chilli powder
• 1/2 tsp. citric acid
• 150 ml. brown cooking vinegar
• crush to coarse bits:
• 1" piece cinnamon
• 6-7 cloves
• 2 bay leaves
• 2 large black cardamoms

Method

• Tie crushed spices in a clean muslin cloth to form a pouch. Wash and wipe tomatoes dry.
• Chop and boil, without adding water.
• Take care to stir frequently. When tomatoes get soft, blend to a smooth puree.
• Strain,discards seeds, skins,etc.
• Put back to boil in a heavy,deep saucepan. Put in spice bag, allow to boil in it.
• When reduced to half, add sugar and salt.
• When almost done (by plate test), add chilli and vinegar. Boil again for 2-3 minutes.
• Remove spice bag.
• Take off fire, add citric acid, stir well. Pour into sterile bottles, cool, close caps, seal with wax.
• Once bottle is opened for use, refrigerate.