You are here:
Home > > Hot and Tangy Dip.
Hot and Tangy Dip.
by MOONBEAMS
Added to 2 cookbooks
This recipe has been viewed 3495 times
This Tangy Dip can be stored in frigerator for 15 days and can be used as spread for a jatpat sandwich stuffing.
Method- Cut tomatoes into small pieces and deseed them.
- Heat oil in deep bottom wok and add mustard seeds to crackle.
- Add in the pepper corns,cumin seeds,coriander seeds,crushed garlic and grated ginger and fry for a sec.
- Add in the coarse chilli paste and chopped tomatoes and salt and stir fry for a minute.
- Now cook on medium flame till tomatoes are very soft and dissolved.
- Add in the sugar,vinegar,fenugreek powder,asafoetida and continue to cook on low flame till thick consistency is obtained and oil floats on top.(will take 20 minutes.)
- Switch of the flame and cool.
- Use as dip or spread.
- Store in a clean jar.It will stay in refrigerator for 15 days.
Other Related Recipes
This recipe was contributed by MOONBEAMS on 17 Apr 2011
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe