Combine cinnamon, laung,peppercorns,garlic in a muslin cloth, tie a knot to make potli and keep aside.

Combine the tomatoes and the prepared potli in the pressure cooker and pressure cook for 3 whistles, without adding water.

Allow the steam to escape before opening the lid, remove the potli from the tomato mixture and discard it.

Cool the tomato mixture slightly and blend it in a mixer till smooth.

Strain the mixture using a strainer.

Transfer the tomato mixture into a deep non-stick pan, add the sugar, chilli powder and salt, mix well and cook on a medium flame for 15 to 17 minutes or till it coats the back of the spoon, while stirring occasionally. Cool completely.

Once cooled, add the sodium benzoate, mix well and store it in an air-tight container in the refrigerator.

Use as required.