Hot and Tangy Dip.


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This Tangy Dip can be stored in frigerator for 15 days and can be used as spread for a jatpat sandwich stuffing.

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Hot and Tangy Dip. recipe - How to make Hot and Tangy Dip.


Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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5 firm and big red tomatoes
5 red dry chillies soaked in warm water for 5 minutes and made into coarse paste
1/2 cup oil
1 tbsp vinegar
1 tsp sugar
4 garlic (lehsun) cloves , crushed
1 tsp grated ginger (adrak)
6 peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
1 tbsp coriander (dhania) seeds
1/2 tsp fenugreek (methi) leaves powder
a big pinch of asafoetida (hing)
salt to taste
  1. Cut tomatoes into small pieces and deseed them.
  2. Heat oil in deep bottom wok and add mustard seeds to crackle.
  3. Add in the pepper corns,cumin seeds,coriander seeds,crushed garlic and grated ginger and fry for a sec.
  4. Add in the coarse chilli paste and chopped tomatoes and salt and stir fry for a minute.
  5. Now cook on medium flame till tomatoes are very soft and dissolved.
  6. 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.)
  7. Switch of the flame and cool.
  8. Use as dip or spread.
  9. Store in a clean jar.It will stay in refrigerator for 15 days.

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This recipe was contributed by MOONBEAMS on 17 Apr 2011

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