Sweet and Sour Tomato Pickle
by Tarla Dalal
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Take advantage of the summer's tomato glut and make this pickle with a natural savoury flavour and a bright orange red colour. This cooked pickle is sweet and sour, thick and garlicky with the added crunch of chopped carrots and the aroma of whole spices. It makes a wholesome replacement for market ketchup. Use firm, fresh and ripe tomatoes when they are in season.
- Blanch the tomatoes in boiling water. Peel the skin and cut each into 2 halves. Squeeze out the juice and seeds. Keep the tomato flesh and juice aside separately.
- Strain the tomato juice discard the seeds. Add the sugar to the tomato juice and leave aside for ½ hour.
- Chop the tomato flesh into large pieces.
- In a pan, add the tomato juice-sugar mixture, tomato pieces, carrots, garlic, peppercorns, cloves, black cardamom, ginger and red chillies and cook over a very slow flame, stirring occasionally.
- Cook for about 40 to 45 minutes until the mixture has reduced to less than half its original quantity and the syrup is of one string consistency.
- Remove from the fire and cool completely. Add the acetic acid, nigella seeds, chilli powder, nutmeg, mace, almonds and salt and mix well.
- Bottle in a sterilised glass jar and store refrigerated for upto 1 year.
- Glacial acetic acid is a concentrate that is used in commercially prepared vinegar (95% water+5% acetic acid).
- You will find it at all chemist shops.
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