Hot And Sour Tomato Pickle

Course : Curry
Serves: 1
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2 pounds green tomatoes
15 medium red chiles
1 cup chopped ginger
1 cup garlic chopped
2 cups vinegar
1 teaspoon turmeric
1 tablespoon mustard seeds
1 teaspoon fenugreek
1 1/2 cups oil
1 teaspoon salt to taste

Preparation / Directions:

1. Slice the tomatoes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours. 2. Blend together the garlic, ginger, red chiles and 3/4 of the mustard, with a little vinegar. 3. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. 4. Add the tomatoes and the remaining vinegar. 5. Stir continuously as the mixture comes to a boil. 6. When the pickle is almost done, the oil begins to float at the top. 7. Take it off the heat and let it cool. 8. Store in a clean bottle. Will keep for a year. This is a delicious accompaniment to rice/dal, roti or curd rice. You can vary the amount of red chiles/vingear depending on how hot/sour you want the pickle to turn out.

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