Hot and Tangy Dip.
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This recipe has been viewed 2137 times
This Tangy Dip can be stored in frigerator for 15 days and can be used as spread for a jatpat sandwich stuffing.
- 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.
This recipe was contributed by MOONBEAMS on 17 Apr 2011
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