Tomato pickle
A dish of spicy-hot pickled vegetables is an indispensable part of dal bhat meal. The following recipe is based on tomatoes. Prepare it at least a day in advance. You can keep it in a refrigerator for at least 2 weeks.
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Preparation time: 30 mins.
Difficulty level: Easy
Servings: 10
Special equipment: Food processor
Ingredients
Preparation
8 medium sized tomatoes
3 fresh red chilis
6 cloves garlic
3 cm fresh ginger
1 tsp cumin
1 tsp coriander powder
1 tbsp fresh cilantro
1 tbsp mustard seeds
1 tbsp mustard oil
1/2 tsp ground black pepper
salt
Heat the oven to high heat.
Put in the tomatoes and roast about 20 minutes, turning them over from time to time, until their skin starts turning brown and cracking.
Let the tomatoes cool and then peel them.
Mince the garlic, peel and mince the ginger.
In a pan heat the mustard oil over medium heat and roast the dry spices for 20 seconds.
Put everything into a food processor and process until blended into a smooth paste.
Put in a sealed glass container and keep in the refrigerator at least overnight.