500 gms firm ripe tomatoes
1 3/4 cups (350 grams) sugar
1/4 cup carrots, finely chopped
3 cloves garlic
10 to 12 black peppercorns (kalimirch)
cloves (laung / lavang)
black cardamom (badi elaichi)
12 mm.(1/2 ") piece ginger, chopped
whole dry kashmiri red chillies
1 tsp glacial acetic acid
1/2 tsp nigella seeds (kalonji)
1 tsp chilli powder
1/8 tsp nutmeg (jaiphal) powder
1/8 tsp mace (javantri) powder
2 tbsp peeled almonds
1/2 tsp salt


1. Blanch the tomatoes in boiling water. Peel the skin and cut each into 2 halves. Squeeze out the juice and seeds. Keep the tomato flesh and juice aside separately.

2. Strain the tomato juice discard the seeds. Add the sugar to the tomato juice and leave aside for ½ hour.

3. Chop the tomato flesh into large pieces.

4. In a pan, add the tomato juice-sugar mixture, tomato pieces, carrots, garlic, peppercorns, cloves, black cardamom, ginger and red chillies and cook over a very slow flame, stirring occasionally.

5. Cook for about 40 to 45 minutes until the mixture has reduced to less than half its original quantity and the syrup is of one string consistency.

6. Remove from the fire and cool completely. Add the acetic acid, nigella seeds, chilli powder, nutmeg, mace, almonds and salt and mix well.

7. Bottle in a sterilised glass jar and store refrigerated for upto 1 year.