Horries Tomato Oil Pickle

(an Asian style pickle, very spicy)

1 ½ Tbs black mustard seeds
1 ½ cups malt vinegar
¾ cup chopped fresh ginger
20 cloves garlic, peeled
20 fresh green chillies
2kg firm ripe tomatoes
1 ¼ cups vegetable oil
1 ½ Tbs ground cumin
1-2 Tbs chilli powder, to taste
1 cup sugar
1 Tbs salt

Soak mustard seeds in vinegar overnight & grind in electric blender. Chop ginger & garlic roughly & add to vinegar. Blend till pureed. Cut chillies in half & remove seeds. Peel & chop tomatoes. Heat oil in a heavy saucepan till smoking. Allow to cool slightly, then add turmeric, cumin & chilli and fry , stirring, for a few minutes. Add tomatoes, chillies, vinegar mixture, sugar & salt. Simmer until tomatoes reduce to a pulp and the oil starts to float on top. Taste & add more salt if required. Bottle when cold & allow to mature for 1 week before using.

(If you don’t like the oil floating on top you can thicken the mixture with a little cornflour – use 1 Tbs per cup of mixture. Blend to a paste with a little of the liquid then add to simmering mix & stir until evenly thickened.)

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