Serve tomato pickle with chapatti or rice, and it also does well as accompaniment for other dishes. This recipe stores well. You can store it in a storage container and eat later, and it will still taste as delicious as freshly prepared.
Health Benefits
- This recipe is a great health boost and a rich source of energy. It is rich in vitamins A, K, as well as C.
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Ingredients
Tbsp sesame oil (sunflower, canola or any vegetable oil would do just fine): 6
ripetomatoes, washed and cut into cubes: 2 1/4 lb
lumps of tamarind, each the size of a golf ball (soak them in hot water till they soften): 2
green chilies (reduce if you do not like too hot chili): 8
fenugreek seeds: 2 tsp
cumin seeds: 2 tsp
Mustard seeds: 2 tsp
Asafetida: 1/2 tsp
salt to taste
How To Make Tomato Pickle
- Pour3 Tbsp. sesame oil into a deep frying pan.Heat the pan.
- Add the tomatoes into the hot oil and fry until the tomatoes become soft.Mash the tomatoes right there in the pan.
- Mix the tamarind and the green chilies in a small bowl, and grind them into a paste.
- Add the tamarind paste to the tomato paste.
- Heat the remaining 3 Tbsp. sesame oil in a separate pan.
- Add in the mustard seeds.
- Add in the fenugreek seeds only after the mustard seeds have spluttered.
- Fry the mixture for 2 or so minutes more.
- Add in the asafetida and mix.
- Remove the pan from the store. Pour it into the spiced tomato paste, and mix well.
- Taste to check if seasoning is right. If not, adjust it accordingly.
- 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.