2-3 big tomatoes, 15-20 red chillies, 1 cup chopped garlic, 1 cup chopped ginger, 1 teaspoon turmeric, 2 cups vinegar, 1 teaspoon fenugreek (methi) seeds, 1 1/2 cups oil, 1 tblspoon mustard seeds and salt to taste..
HOW TO PREPARE
Make tomatoes slices. Spread turmeric and salt and soak them in 1 cup vinegar. Leave it for 2 hours. Blend the ginger, garlic, red chillies and of the mustard, along with little vinegar. Now heat the oil in a pan and add the remaining mustard. After it crackles, add the fenugreek seeds. Saute for 2 minutes and then add the mixed masala. Fry well for almost 20 minutes. Add the tomatoes and remaining vinegar. Stir continuously till the mixture come to the boiling point. When oil starts to float at the top of the mixture it indicates the pickle is almost ready. Switch off the gas and let it cool. Store in a clean bottle it will remain for almost 1 year.
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