|
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.
|
