Meetha tamatar

Velvet tomato catsup

Preparation info

  • Difficulty


  • Makes

    1 x 250 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

This fabulously spiced tomato sauce is proudly served across the subcontinent as a sauce with everything from samosas to kebabs, and in my house is eaten on everything.

Make it in bulk, adjust the seasonings to suit your family’s tastebuds, and you’ll never want to buy bottled tomato sauce again.

Preparation 15 minutes
Cooking 30 minutes


  • 2 tablespoons sugar
  • tablespoons virgin coconut oil
  • 1 fresh bay leaf
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon Chaat masala
  • a pinch of freshly grated nutmeg
  • a pinch of ground cloves
  • a pinch of ground ginger
  • 6 very ripe tomatoes, chopped
  • salt, to taste


In a bowl, combine the sugar and 60 ml (2 fl oz/¼ cup) water, stirring to dissolve the sugar. Set aside.

Heat the coconut oil in a heavy-based saucepan over medium heat. Add the bay leaf and the spices and fry for a few minutes, or until aromatic.

Stir in the tomatoes and the sugar water. Season to taste with salt, then leave to simmer for 20 minutes, or until thick.

Blend using a hand-held stick blender, then pass the mixture through a fine sieve. Spoon into a hot sterilised jar, then seal and leave to cool.

Store in the fridge, and use within 5–7 days.