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The juice need not be strained if you can tolerate the seeds, so that you do not lose any of the pulp.
- Blanch the tomatoes. alternatively, pressure cook for one whistle.
- Cool and remove the skins.
- Blend in a mixie along with the ginger, salt and sugar.
- Pass through a coarse strainer to remove only the seeds.
- Add the lime juice.
- Chill and serve.
This recipe was contributed by ushasub on 16 Sep 2002
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