INGREDIENTS: -
2 lbs. green tomatoes -
15-20 red chillies -
1 cup chopped ginger -
1 cup chopped garlic -
2 cups vinegar -
1 tsp turmeric -
1 tbsp mustard seeds -
1 tsp fenugreek -
1 1/2 cups oil -
Salt to taste PREPARATION:
Slice the tomatoes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours. Blend together the garlic, ginger, red chilies and 3/4 of the mustard, with a little vinegar. 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. Add the tomatoes and the remaining vinegar. Stir continuously as the mixture comes to a boil. When the pickle is almost done, the oil begins to float at the top. Take it off the heat and let it cool. Store in a clean bottle
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