Tomato pickle

Tomato pickle is a tangy and tasty recipe. This is a very simple recipe which is easy to make in less time. This goes well with curd rice and dosa. I love this a lot. The shelf life of this is one week to ten days.

INGREDIENTS

Tomato – 1.5 Kg

Mustard seeds – 1 tsp

Turmeric powder – A pinch

Jaggery – 2 tsp

Red chilli powder – 1 tbsp (As required)

Salt – As required

Gingelley oil – 2 tbsp

Methi powder- 1/2 tsp

• Wash and grind the tomatoes.
• In a heavy bottomed vessel, add oil and splutter mustard seeds.
• Now add the tomato puree, turmeric powder, jaggery and salt. Add red chilli powder at the last stage since it will turn black.
• Allow it to cook in low flame.
• The light red colour will turn to dark red and the puree thickens.
• Now add the red chilli powder and asafoetida.
• Cook for five minutes and turn of the stove.
• It goes well with Dosa, Curd rice, Adai.

Note : You can make this in three ways.

Directly making the puree after washing the tomatoes /  removing the seeds/ removing the skin and seeds.

Please follow and like us: