Ingredients to make tomato pickle……
- Tomato – 1kg
- Oil – 200gms
- Garlic -9 to 10 cloves
- Mustard seeds – 2 tablespoon
- Fenugreek seeds (methi seeds) – 1 tablespoon
- Jeera – 1 tablespoon
- Curry leaves – 1 to 2 strands
- Bayadgi chilli – 25
- Kashmir chilli- 30
- Hing (asafetida) – 1/4 teaspoon
- Turmeric – 1/2 teaspoon
- Salt – according to your taste
In India, there are various types of pickles. Pickle recipes also vary families to family and generations to generation. Tomato pickles are made with ripe and juicy tomatoes spices and oil. A meal is incomplete without a pickle aside. Let us see how to make tomato pickles………..
Recipe:
Firstly let’s gets all are ingredients ready- Wash the fresh ripe tomatoes thoroughly under water and leave them aside.
- Now let’s prepare spices that are required for this recipe
- Take a pan to dry roast mustard seed in a low flame until it start popping. Transfer it to a plate and cool it
- In the same pan dry roast fenugreek seed until it turn into golden and aromatic. Don’t burn the fenugreek seeds as burnt fenugreek seeds tasty bitter. Transfer it in a plate and cool it
- Dry roast the jeera till the color changes to little grey
- Dry roast both byadgi and Kashmir chilli too
- Lets add the fenugreek seeds, mustard seeds, jeera, roasted chilli to a mixer jar and grind it together.
- Grind it to fine powder. We don’t want any grits. Transfer it to plate and leave it aside.
LETS START COOKING………..
- Chop the tomatoes roughly
- Heat the pan with 2tbps of oil and add the roughly chopped tomatoes. Sauté for 3 to 4 mins on a medium high heat.
- Add salt. Cook until the tomatoes becomes mushy under low flame with the lid covered. Remember to keep stirring with every 5 to 6 mins so it doesn’t stick to the pan.
- Cook it until there is no water contain is left in the pan under low heat with the lid covered.
- Add the powder of fenugreek seeds, mustard seeds, jeera and chilli which we had prepared in begin of the recipe.
- Add turmeric.
- Mix it together thoroughly.
NOW LETS TEMPER………….
Take separate pan- Heat a pan with 100ml of oil.
- Add mustard seeds 3/4 teaspoon
- Add garlic 5 to 6 cloves
- Add curry leaves 2 strings
- Add asafetida 1/4 teaspoon
- Add 5 to 6 dried chilli
- Sauté it well and add to just prepare tomatoes mixer
- Cook it well till the oil is seen in top layer
TIPS………..
- Tomatoes should be ripe and juicy. I suggest to use naati tomatoes
- There should be no water content while tempering process in the pickle
- Remember to keep stirring ever 5 to 10 mins so it doesn’t burn or stick to the pan till there is now water content left
- No hands should be used while storage. Use clean and sterilized utensils to serve the pickle (prefer a wooden spoon) .
- Prefer using clean and sterilized utensils and vessels
HAPPY COOKING ……………
AS COOKING IS ART ♥