Tomato Oil Pickle Recipe

Ingredients :

1 1/2 tablespoons

1 1/2 cups

3/4 cup

20 cloves

20

2 kg

1 1/4 cups

1 1/2 tablespoons

4 tablespoons

2 tablespoons

1 cup

1 tablespoon

Black mustard seeds

Malt vinegar

Chopped fresh ginger

Garlic

Fresh green chilies

Firm ripe tomatoes

Vegetables oil

Ground turmeric

Ground cumin

Chili powder or to taste

Sugar

Salt

• Soak mustard seeds in vinegar overnight and grind in electric blender.

• Peel ginger and garlic, chop roughly and add to mustard and vinegar.

• Blend on high speed until pureed.

• Cut chilies in halves lengthways and remove seeds.

• Peel and chop the tomatoes.

• Heat oil in a large, heavy saucepan until smoking hot.

• Allow to cool slightly, then add the ground turmeric, cumin and chili powder and fry, stirring for a few minutes.

• Add tomatoes, chilies, blended vinegar mixture, sugar and salt.

• Simmer until tomatoes are reduced to a pulp and the oil starts to float on top.

• Taste and add more salt if required.

• Bottle and seal when cold.

• Leave the pickle to mature for a week before using.