Tangy Instant Tomato Pickle

The market is flooded with tomatoes and inflation is down for tomatoes. So my MIL decided to take advantage of this situation to prepare tomato pickle.

This tomato pickle is simmered in sesame oil,tamarind and some spices and flavored with mustard and fenugreek. It will make your taste buds tingle with joy as you will experience the sweet,sour,salty and spicy flavors in the pickle.

Ingredients

• 1.5 kg tomatoes
• 1/2 cup salt
• 1/2 cup red chilli powder
• big lemon size tamarind
• 1 tsp turmeric powder
• 2 tbsp + 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1/2 cup til oil (sesame oil)
• 1/4 tsp hing

( Click all images for enlarged view )

Method

Dry roast 2 tbsp mustard seeds and 1 tsp fenugreek seeds, once a nice aroma comes switch the flame and let it cool and make a fine powder and keep aside.

Wash the tomatoes and pat dry, then cut them into little 1 inch chunks.

Take a big pan and heat the oil then add 1/2 tsp mustard seeds once it splutter add hing make the flame to medium, now add tomato chunks, turmeric powder, tamarind , salt and mix nicely

Let it cook and stir occasionally till all ingredients blend nicely and tomatoes become a soft lump and oil will saturate on the sides. It will take about 1/2 hour .

Note : This should all be done on medium flame and stired occasionally as much as possible otherwise it will get burnt

After switching off the flame , let it cool .Once it cools completely add the mustard fenugreek powder, chilli powder and mix nicely and shift it to a dry jar.

And you keep this for 20 days to 1 month and if you refridgerate it will last for 3 months.

Enjoy with your rice, rotis, dosa ....