Tomato Pickle

          Tomato Pickle:

Ingredients :

·        Ripe juicy tomatoes – 4

·        Tamarind paste – ½ spn(adjust to suit your taste)

·        Chilli powder – 3  to 4 spn

·        Turmeric powder – ½ spn

·        Salt as needed

·        Oil – 5 to 6 spn

For dry fry and grind:

·        Fenugreek – 1 spn

·        Mustard seeds – 1 spn

For Seasoning :

·        Oil – 1 spn + 5 spn

·        Mustard seeds – 2spn

·        Garlic – 5 sliced

·        Curry leaves – 10

·        Dry red chili – 1 chopped

Preparation :

·        Wash and chop the tomatoes into small pieces.

·        Dry roast fenugreek and mustard separately on a low flame for a min and set aside to cool.

·        Powdered the roasted fenugreek and mustard seeds in a blender.

·        To make the seasoning: heat a spn of oil in a pan, add  mustard seeds allow them to splutter, then add garlic and fry for a min, then red chilli and curry leaves. Fry till the curry leaves turn crisp.

Method :

·        Heat oil in a pan,add the chopped tomatoes and cover it with lid. Let the tomatoes gradually mash and cook in its own water for 15 to 20 mins. Stir in between at regular intervals.

·        Add the salt and turmeric powder. Once the tomatoes are reduced and all the water is cooked,add the tamarind extract and reduce further until thick and dehydrated.

·        Then add the chilli powder, fine powder of mustard and fenugreek. Check the salt.

·        Combine well and let it further simmer for 5 to 10  mins.

·        Atlast add the seasoning and 5 spn of oil to this simmering mixture. Mix well and let it cook for 5 mins.

·        Switch off the flame and let it cool down.. Done!

                                    

Once completely cool , store it in a clean, dry airtight container. It stays fresh for several months. serve with dosai, idly or rice..really yummy J