Ingredients:
1 & 1/2 kg Tomatoes
8-10 Garlic cloves
8-10 Cloves
3 Cinnamon sticks
18-20 Black pepper
1 Black cardamom
Salt to taste
6-8 Red chilies (soaked)
1 tbsp Red chili flakes
1 tbsp Red chili powder
1 cup Vinegar
1 cup Sugar
1-2 tsp Garlic juice (fresh)
2 & 1/2 cup Water

Directions:
In a small piece of cloth add cloves, black pepper, cinnamon sticks, black cardamom and tie a knot.
In a pan add tomatoes, garlic cloves, knotted cloth and water.
Cover the lid and cook for 15 to 20 minutes on medium low flame.
Take out the knotted cloth and let the tomatoes mixture cool down.
Add the tomatoes mixture in a blender, squeeze out the juice from knotted cloth and blend it well.
Strain the tomatoes mixture.
Blend the soaked red chilies and make a paste.
Add strained mixture in a pan and cook for 2 minutes.
Add salt, red chilies paste and mix it well.
Ad red chili powder, red chili flakes and mix it well.
Cover the lid and cook it for 6 to 8 minutes on medium flame.
Add sugar and vinegar and cook for 5 to 6 minutes.
Add fresh garlic juice and cook for 2 to 3 minutes more.
Let it cool and your chili garlic sauce is ready.
Store in an airtight jar for up to 2 months.