TOMATO PICKLE RECIPE

Tomato Pickle  goes well as a side dish for Curd rice, Idly, Dosa, upma and  can be used  with rice also. It is so easy to make, delicious and with an appealing color. It can be stored in the refrigerator for nearly 15-20 days. 

INGREDIENTS 

1.    Big sized Tomatoes : 4
2.    Red chilli powder : 2 tsp
3.    Sambhar powder : 2 tsp
4.    Asafoetida ( Hing) : ½ tsp
5.    Powdered Fenugreek  Seeds : ¼ tsp
6.    Turmeric powder : a pinch
7.    Jaggery : 1 small piece
8.    Salt as required

TO TEMPER

1.    Sesame oil : 4 tblsp
2.    Mustard seeds : 1 tsp
3.    Curry leaves : 1 spring

METHOD

 

1.    Chop tomatoes finely after washing it well.
2.    Heat oil in a pan ,splutter mustard seeds and add curry leaves.
3.    Add finely chopped tomatoes ,red chilli powder, sambhar powder, turmeric powder, asafoetida ( Hing),salt to the pan.
4.    Mix well and reduce flame to low.
5.    Allow to cook it for 5 minutes with stirring at regular intervals to avoid burning and sticking the mixture to the bottom of pan.
6.    Add a small piece of jaggery , powdered fenugreek seeds powder  and mix well.
7.    Allow to cook it for 2 more minutes.
8.    When oil starts to ooze out, switch off the flame and allow it  to cool.
9.    Store in an airteight container and refrigerate.

 

SUGGESTIONS

1.    Always use dry and clean spoon.
2.    It can be stored for 15-20 days if handled properly.