Tamatar Sas (tuhm-ah-tuhr sahs) is a spicy, piquant and quite delicious sauce. Serve it with Pakoras, French-fried pot- atoes or hamburgers.
8 oz. raisins
5 oz. whole blanched almonds
2 whole garlic bulbs, separated into cloves and peeled
4-inch piece fresh root ginger, peeled and chopped
8 small dried red chillis
6 fl. oz. malt vinegar
5 lb. tomatoes, blanched, peeled and rubbed through a strainer
4 tablespoons salt
1 lb. sugar
Put the raisins, almonds, garlic, ginger and red chillis in an electric blender and blend at high speed, adding enough of the vinegar to make a thick puree. Scrape out the puree and transfer it to a large sauce-pan with the tomatoes, salt, sugar and remaining vinegar.
Set the pan over low heat and stir to dissolve the sugar. When the sugar has dissolved, increase the heat to high and bring the mixture to the boil. Reduce the heat to moderately low and cook, stirring occasionally, for l-½ hours or until the sauce is thick.
Remove the pan from the heat. Ladle the sauce into clean, dry jam jars and cover with vinegar-resistant paper. Label the jars and store them in a cool, dry, dark place until needed.