Tomato Oil Pickle Recipe
Ingredients :
1 1/2 tablespoons 1 1/2 cups 3/4 cup 20 cloves 20 2 kg 1 1/4 cups 1 1/2 tablespoons 4 tablespoons 2 tablespoons 1 cup 1 tablespoon	Black mustard seeds Malt vinegar Chopped fresh ginger Garlic Fresh green chilies Firm ripe tomatoes Vegetables oil Ground turmeric Ground cumin Chili powder or to taste Sugar Salt
Method : Soak mustard seeds in vinegar overnight and grind in electric blender. Peel ginger and garlic, chop roughly and add to mustard and vinegar. Blend on high speed 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.