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Tomato Garlic Hot Dip
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Recipe Information
Vandana Mathue

Serves/Makes:1 large bowl

  • 2 lbs (.9 kg). ripe tomatoes
  • 1 cup (225 ml) pounded garlic flakes
  • 1 cup (225 ml) wedged green chilles
  • 1 cup (225 ml) salad oil
  • 2 tsp (10 ml) salt
  • 1 tsp (5 ml) ground black peppercorns
  • Wash and cut tomatoes.
  • Heat oil in a heavy pan.
  • Put in garlic.
  • Let garlic turn transparent, add tomatoes.
  • Cook on slow flame for 30 minutes.
  • Add green chilles, salt and pepper.
  • Cook and stir till oil comes on top.
  • Store when cool in a jar.
  • Can be stored in the refrigerator for a month.
  • Serve with asian savouries.
Spicy and does well with Indian stuffed breads (prathas).

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