Tomato Pickle Recipes From Nepal:

Ingredients:

• 4 large ripe tomatoes or 2 cups ripe cherry tomatoes
• 5 fresh hot red chilies, minced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon cumin seeds
• 1 tablespoon mustard seeds
• 1 teaspoon timur
• 1/4 teaspoon asafetida
• 2 tablespoons cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon mint leaves, chopped (optional)
• 1 tablespoon cooking oil
• Salt to taste

Garnish:

• 1 tablespoon oil
• 1 teaspoon fenugreek
• 10 cloves garlic, thinly sliced
• 2 tablespoons chopped cilantro

Cooking Instructions:

Roast tomatoes in oven for about 30 minutes, or until charred. Remove charred skin and reserve flesh in a bowl. In a sauce pan, heat oil. Add cumin and mustard seeds; fry for 30 seconds or so. Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute. In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired). Transfer into a large bowl. For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped cilantro over the tomato mixture. Mix well and refrigerate for at least two hours before serving.