Ingredients

1 lb. green tomatoes(Red ones can be used too)

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

Method

Slice the tomaotes, 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.

Flatten between palms and shape evenly. Fry in hot oil till golden brown.

Cooks Comments and Tips

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