Tomato pickle is one of my favourite pickle. When ever juicy fresh tomato is available in market, I love to make this pickle. It's so simple and easy to make. We can mix in hot rice and ghee, also it goes well with dosa, chapathi.
Ingredients:
Tomato - 1/2 kg (ripen)
Tamarind - a big lemon size
Gingelly oil - 8 tablespoon
Mustard - 1 teaspoon
Asafoetida - 1/2 teaspoon
Salt - to taste
Kashmiri red chilli powder - 4 teaspoon
Fenugreek powder - 1/2 teaspoon
Mustard powder - 1 teaspoon
Jaggery - 2 tablespoon
Method:
1. Wash and dice tomato into small pieces and blend them into fine paste without adding water.
2. Dry roast tamarind in a kadai and grind in a mixer to fine thick paste by adding little water and remove fiber (if any) from it.
3. Heat oil in a kadai, add mustard, once mustard splutter, add tamarind and tomato paste to it. Mix well and allow it to boil for 20 mins in medium flame by closing kadai with a lid.
4. Add asafoetida, chilli powder, mustard powder, fenugreek powder, salt and cook well until its raw smell vanish off.
5. Add jaggery to it and saute well until oil oozes out from pickle. Switch off the flame.
6. Once it cools off, transfer the pickle to airtight container and refrigerate it. You can use it more than a month.
Spicy, colourful and yummy tomato pickle is ready to be served. Serve it with hot rice, ghee and vadam.
Tips:
1. Dry roast fenugreek seeds and blend it in a mixer to a fine powder. While powdering fenugreek, dry roast minimum 50 gm of fenugreek and powder it. If we powder less quantity of fenugreek it won't blend well.
2. Dryroast the mustard seeds. Allow them to cool off and blend it in a mixer to a fine powder.
Ingredients:
Tomato - 1/2 kg (ripen)
Tamarind - a big lemon size
Gingelly oil - 8 tablespoon
Mustard - 1 teaspoon
Asafoetida - 1/2 teaspoon
Salt - to taste
Kashmiri red chilli powder - 4 teaspoon
Fenugreek powder - 1/2 teaspoon
Mustard powder - 1 teaspoon
Jaggery - 2 tablespoon
Method:
1. Wash and dice tomato into small pieces and blend them into fine paste without adding water.
2. Dry roast tamarind in a kadai and grind in a mixer to fine thick paste by adding little water and remove fiber (if any) from it.
3. Heat oil in a kadai, add mustard, once mustard splutter, add tamarind and tomato paste to it. Mix well and allow it to boil for 20 mins in medium flame by closing kadai with a lid.
4. Add asafoetida, chilli powder, mustard powder, fenugreek powder, salt and cook well until its raw smell vanish off.
5. Add jaggery to it and saute well until oil oozes out from pickle. Switch off the flame.
6. Once it cools off, transfer the pickle to airtight container and refrigerate it. You can use it more than a month.
Spicy, colourful and yummy tomato pickle is ready to be served. Serve it with hot rice, ghee and vadam.
Tips:
1. Dry roast fenugreek seeds and blend it in a mixer to a fine powder. While powdering fenugreek, dry roast minimum 50 gm of fenugreek and powder it. If we powder less quantity of fenugreek it won't blend well.
2. Dryroast the mustard seeds. Allow them to cool off and blend it in a mixer to a fine powder.
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