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Tomato Pickle Recipe


  • 2 tablespoons tomato puree
  • 10 large tomatoes
  • 2 large red peppers
  • 1 large onion finely chopped
  • 10 cloves garlic, crushed
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Garam Massalla
  • 2 tablespoons red wine vinegar
  • 15 tablespoons olive oil

Cooking method for Tomato Pickle

Serves 8

Remove the tomato skins by blanching in boiling water for about 30 seconds, de-seed them and chop into small pieces. Remove the pepper skins in the same way and chop into small pieces. Heat the oil in a large frying pan to a medium heat and stir fry the onion for 2 minutes, add the tomatoes and pepper and stir fry for a further 2 minutes add the rest of the ingredients and simmer gently for 10 minutes. Pour all the contents into a saucepan and mash for 1 minute with a potato masher. Do not skim off any oil. Pour the contents into an air tight jar and store in the fridge for up to two weeks.

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