Hot And Sour Tomato Pickle

Recipe Ingredients

2 lbs	908g / 32oz	Green tomatoes - (red ones can be used too)
15		Red chiles
1 cup	146g / 5.1oz	Chopped ginger
1 cup	146g / 5.1oz	Chopped garlic
2 cups	474ml	Vinegar
1 teaspoon	5ml	Turmeric
1 tablespoon	15ml	Mustard seeds
1 teaspoon	5ml	Fenugreek
1 1/2 cups	355ml	Oil
		Salt to taste

Recipe Instructions

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.

Source:
Rosemary Winters

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