Grind ginger, garlic, green chilli, red chillies and turmeric to make a paste. Add spoons of vinegar to grind easily.
Step 4
:
Take a large frying pan and place on high flame. Add oil and heat. Then add mustard seeds, cumin seeds, nigella seeds and coriander seeds. Fry till they splutter.
Step 5
:
Reduce to low flame and toss in the remaining oil, vinegar, cloves, tomatoes, salt to taste and brown sugar (as preferred).
Step 6
:
Mix well, cover and simmer.
Step 7
:
Stir occasionally tell the tomatoes are cooked well and turn mushy.
Step 8
:
Once they are mushy, you can mash them gently to make them softer.
Step 9
:
Once all the water is gone, the mixture starts to thicken.
Step 10
:
Turn it off and set the pan aside in a dry place to cool.
Step 11
:
Once cooled, use a clean and dry ladle to fill the jar.
Step 12
:
Cover it tightly and store in a cool and dry place.