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Wednesday, March 14, 2012

Tomato Pickle

1.Roma tomatoes - 10(cut into 8 pieces each tomato)
2.Tamarind - Big lemon size
3.Salt - to taste
4.Methi powder - 1/2 tsp
5.Red chilli powder - 4-5tbsp(adjust upon how spicy you like) 
6.Oil - 3tbsp
For Seasoning
1.Oil - 3-4tbsp
2.Hing - 1/2tsp
3.Mustard seeds - 1/2tsp
4.Cumin seeds - 1/2tsp
5.Curry leaves - 5-6
6.Dry red chilli - 2
7.Mustard seeds - 1/4tsp
8.Garlic cloves - 5-6

1.Heat oil in a heavy deep vessel.Add all the chopped tomatoes,salt and cook in high flame for 5mts.Reduce flame to medium and cook for 20mts.Stir in between and cover the lid to avoid any spills.Turn the flame to medium hi and cook till the tomatoes cook well and leaves the moisture in the tomatoes.
2.Turn off the flame and add tamarind.cover the lid and allow it to make the tamarind soft.
3.Once the tomato mixture gets cool down add methi powder and grind into smooth paste with out adding any water.
4.Heat oil in a vessel.Add mustard seeds,once it starts spluttering add cumin seeds,garlic and fry well.Add curry leaves,dry red chilli and hing.Mix well.
5.Add this seasoning to the pickle and mix well.Store the pickle into air tight container.

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