Tomato Pickle Recipe
Tomato Pickle Recipe
Tomato Pickle Recipe is a famous pickle in South India that goes well with lunch or dinner.This simple and tasty pickle recipe is more than just preserving the tomatoes as it gives you a mouth watering tangy flavor and serves great as a side dish. This tomato pickle can be made fast and can store more than a week under normal temperature. You can try this recipe with Roti, Hot Rice with ghee taste so good and even you can eat with Curd Rice.
INGRIDIENTS:
Tomatoes (washed and dried) | 500gms |
Oil | 4 tbsp |
Turmeric Powder | ¼ tbsp |
Salt | As per taste |
Fenugreek Powder | ½ tbsp |
Mustard Powder(Optional) | ½ tbsp |
Red Chillie Powder | 8tbsp |
Tamarind | 50gms |
Garlic | 2 shallots |
For Seasoning:
- 90ml of oil(Peanut oil or sunflower oil)
- 2tbsp Mustard Seeds
- 2tbsp Chana Dal
- 2tbsp Cumin Seeds
- 2tbsp Urad Dal
- 2 Red Chilli deseeded
- 3 springs of Curry Leaves
- Pinch of Hing/Asafoetida
How to Prepare Tomato Pickle Recipe:
- Firstly make sure that your ingredients are moist free or dry. Wash the Tomatoes under running water and clean with neat towel and keep a side.
- Take a pan with medium flame and add 4tbsp of oil, now add tomato slices, turmeric powder and mix well.
- Close the lid and cook the tomatoes for 2-3mins.
- Cook the tomatoes till they turn mushy and the pulp should be thicken.
- Now add tamarind into it cook for 2mins by closing the lid and switch off the flame, leave it for a few seconds.
- When the mixture cools down completely add Red chili powder, salt,3-4 garlic cloves fenugreek powder and mustard powder to this mixture and grind it well.
- Check the salt and spiciness according to your taste .If you want you can add.
- For seasoning heat another pan with 3tbsp of oil add mustard seeds, cumin seeds, chana dal, urad dal, dried red chilli, crushed garlic, curry leaves. Fry till they turn aromatic and fry them until they turn crisp.
- Now add hing and tomato pickle into it mix it well and pour the remaining oil into it and mix well.
- Now transfer to a clean jar and cover with a lid. This can be stored at room temperature for a week or 10-15 days.
- Serve it with hot Rice and Ghee and tastes so delicious.