I have learned this recipe from my mom. The whole family loves my mom’s tomato pickle including my parents’ in-law. You don’t need any master skills to prepare this pickle unlike the other pickles. Any beginner can do this. This is my first attempt and did come very well. Biggest advantage of this pickle is, can eat from the next minute of preparation. Secondly you don’t need to wait for the season as we normally do for other pickles. Tomato is available through out 365 days and through out the world.
Roasted Mustard seeds, Fenugreek seeds, Tomato and tamarind
Ingredients: Tomato – 1 kg
Salt – 2 tbsp
Chilli powder – 3 tsp
Tamarind – Lemon size
Roasted Mustard ground into fine powder – 1 tsp
Roasted Fenugreek seeds ground into powder – 1 tsp
Garlic cloves – 10
Chana Daal (Bengal gram) – 1 tbsp
Curry leaves – Hand full
Mustard seeds – 1 ½ tsp
Dry Red chilli – 4 -5
Ground nut Oil – ¼ cup
Wash tomato and pat them dry and make sure they are completely dry. Chop them into big pieces. Heat a sturdy pan and when it is completely dry and hot add tomato pieces and allow them to cook WITHOUT COVERING.
Stir in between and mash the tomatoes. When they become bit mushy add chilli powder, salt, mustard powder and fenugreek powder
Half cooked tomatoes with added spices and tamarind
Stir in between until the moisture gets evaporated completely.
Heat another deep pan with ½ cup of oil. When it is hot enough, add all the above mentioned ingredients for seasoning one after the other.
Tadka / Seasoning for pickle
Allow it to cool and fold it into the tomato mixture. Pickle must be completely cool before transferring into the bottle.
Pickle ready to use
Note: If there is any moisture whilst cooking, the pickle gets spoiled quickly. So make sure to evaporate all the moisture and gets the pickle consistency.
Who wants this