Tuesday, March 26, 2019

Tomato Pickle with Ground Spices

Tomato Pickle with Ground Spices

  • Fully Ripened Tomatoes 1  kg
  • Oil - 1 tblsp
  • Jaggery -Big Gooseberry size 
  • Salt to taste

To roast n grind to a fine paste

  • Oil - 3 tsp
  • Dry Red Kumte Chilly - 12 to 14
  • Methi/Fenugreek seeds -1/2 tsp
  • Mustard seeds -1 tsp heaped 
  • Crystal hing/Asafoetida  - Pea size
  • Tamarind - Gooseberry size

Wash n pat dry the tomatoes ., chop them to small pieces

In a kadai add oil n add in the chopped tomatoes n roast well , till the juices of tomatoes evaporate .

 Add jaggery n cook again till it dissolves . 

In a pan add oil n roast dry red kumte chilly's , take it out 

Then in the same oil roast mustard seeds , fenugreek seeds n hing ..remove it 

Cool all the roasted ingredients n grind to a fine paste with tamarind adding little water . .

Add the ground paste  along with salt to the roasted tomato jaggery mix  n roast well again till the raw smell goes n the pickle thickens . 

Store in air tight container n this pickle remains for 8 to 10 days when refrigerated . 

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