Guest guest Posted July 30, 2009 Report Share Posted July 30, 2009 1 large can (29 ounce) whole, peeled tomatoes 1 tablespoon vegetable oil 1 tablespoon panch puran 8 to 10 kari leaves 2 to 3 green serrano chiles 1/4 cup sugar 2 ounces jaggery 1-1/2 tablespoons white vinegar 1. Drain tomatoes. Coarsely chop in food processor. 2. Using 1-qt saucepan, heat the oil over high heat. Have lid handy. Carefully add the panch puran, chiles, and kari leaves and cover immediately to avoid splattering. Lift the lid after the sizzling subsides, about 30 seconds. Saute until the chiles blister, about 1 minute. 3. Stir in the tomatoes, sugar, and jaggery. Cook over low heat until the jaggery melts and the liquid has reduced, 25 or so minutes. 4. Cool, stir in the vinegar and refrigerate in a clean, airtight jar. Makes 2 cups. (brings out the flavors of almost anything) Quote Link to comment Share on other sites More sharing options...
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