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Tomato Pickle

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Ingredients

Adjust Servings:
6 Tbsp sesame oil (sunflower, canola or any vegetable oil would do just fine)
2 1/4 lb ripetomatoes, washed and cut into cubes
2 lumps of tamarind, each the size of a golf ball (soak them in hot water till they soften)
8 green chilies (reduce if you do not like too hot chili)
2 tsp fenugreek seeds
2 tsp cumin seeds
2 tsp Mustard seeds
1/2 tsp Asafetida
salt to taste

Tomato Pickle

Features:
  • Spicy
Cuisine:
  • 40 mins
  • Serves 2
  • Easy

Ingredients

  • 6 Tbsp sesame oil (sunflower, canola or any vegetable oil would do just fine)
  • 2 1/4 lb ripetomatoes, washed and cut into cubes
  • 2 lumps of tamarind, each the size of a golf ball (soak them in hot water till they soften)
  • 8 green chilies (reduce if you do not like too hot chili)
  • 2 tsp fenugreek seeds
  • 2 tsp cumin seeds
  • 2 tsp Mustard seeds
  • 1/2 tsp Asafetida
  • salt to taste

How to make Tomato Pickle

  1. Pour3 Tbsp. sesame oil into a deep frying pan.Heat the pan.
  2. Add the tomatoes into the hot oil and fry until the tomatoes become soft.Mash the tomatoes right there in the pan.
  3. Mix the tamarind and the green chilies in a small bowl, and grind them into a paste.
  4. Add the tamarind paste to the tomato paste.
  5. Heat the remaining 3 Tbsp. sesame oil in a separate pan.
  6. Add in the mustard seeds.
  7. Add in the fenugreek seeds only after the mustard seeds have spluttered.
  8. Fry the mixture for 2 or so minutes more.
  9. Add in the asafetida and mix.
  10. Remove the pan from the store. Pour it into the spiced tomato paste, and mix well.
  11. Taste to check if seasoning is right. If not, adjust it accordingly.
  12. Your tomato pickle is done, and you can now leave it to cool. For best storage, put it in a glass bottle, and refrigerate it.

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