PREPARATION

1. Take a heavy skillet, add 2.5 kilograms tomato, 40 grams garlic, 40 grams ginger, 4 - 5 pods cloves and 1 inch cinnamon stick.

2. Cover it with lid and cook for about 30 minutes.

3. Open the lid and stir well.

4. Cook till the tomatoes are soft.

5. Remove the cinnamon stick and transfer it into a blender.

6. Blend it well.

7. Strain the mixture through a strainer.

 8. Add the mixture into a heavy skillet, add 200 grams sugar, 2 teaspoons red chili, 1 teaspoon salt, 220 milliliters vinegar and mxi it well.

9. Bring it to a boil. Cook on low heat for 40 - 45 minutes or till it becomes thick.

10. Serve or store in an airtight container.