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Tomato Oil Pickle Recipe

Tomato Oil Pickle Recipe

Ingredients :

1 1/2 tablespoons black mustard seeds

1 1/2 cups malt vinegar

3/4 cup fresh ginger, chopped

18 cloves garlic

20 fresh green chilies

2 kg firm ripe tomatoes

1 1/4 cups vegetables oil

1 1/2 tablespoons ground turmeric

4 tablespoons ground cumin

1 cup sugar

1 tablespoon salt

Chili powder to taste


Method :

Fill a bowl with the vinegar and soak the mustard seeds overnight. Then use an electric blender to grind. Peel the garlic and ginger, chopped roughly and add to the mustard and vinegar. Blend 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.


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