Nepalese Tomato Achar (pickle)

This is served as a side dish to the Rajma (red bean) curry and rice.

2 cups roasted tomatoes, peeled, and finely chopped
3 fresh red chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin powder -(available in bulk at Rosaurs in Lewiston)
1 teaspoon coriander powder - (available in bulk at Rosaurs)
1 tablespoon cilantro, chopped
1 tablespoon mustard seeds -(available in bulk at Rosaurs in Lewiston)

1 tablespoon mustard oil (or vegetable oil if not available)
1/2 teaspoon ground black pepper
Salt to taste

1 tablespoon mustard oil (or vegetable oil)
1 teaspoon fenugreek -(available in bulk at Rosaurs in Lewiston)

10 cloves garlic, thinly sliced
1 tablespoon green onion, finely chopped

Frozen peas for color

In a blender combine all ingredients to form smooth paste-like
mixture. Transfer into a large bowl.

For garnish, in a non-stick pan heat one tablespoon of mustard oil,
splitter fenugreek until it turns dark. Add slices of garlic and
fry till light brown. Pour the garlic-oil mixture and chopped
green onions and frozen peas over the tomato mixture. Mix well and refrigerate
for at least two hours.