|
Ingredients
|
Quantity
|
|
Green tomatoes (red ones can be used too)
|
2 pounds
|
|
Red chillies
|
15
|
|
Chopped ginger
|
1 cup
|
|
Chopped garlic
|
1 cup
|
|
Vinegar
|
2 cups
|
|
Turmeric
|
1 tsp
|
|
Mustard seeds
|
1 tbsp
|
|
Fenugreek
|
1 tsp
|
|
Oil
|
1 ½ cups
|
|
Salt
|
to taste
|
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 chillies 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. Will keep for a year.
