Tomato Pickle By harithab
Added to 5 cookbooks
This recipe has been viewed 2457 times
Keep a jar of Tomato pickle in your kitchen cabinet to make every meal of yours a delectable one. The tomato pickle is a great accompaniment which can be enjoyed with Parathas, dosa or rice.
- Wash the tomatoes and wipe off with a clean cloth / towel.
- Chop it into small pieces.
- Squeeze out juice from tomatoes.
- Heat oil in a thick bottom pan and fry the chopped tomatoes.
- Add tamarind (don''t wash tamarind) to the tomato juice and heat it until tamarind is soft.
- Make a fine thick paste out of the tamarind, salt and jaggery.
- Fry the fenugreek seeds in a dry kadai and powder it.
- Add this to the paste along with the chilly powder.
- Add the paste to the fried tomatoes and stir well over a low flame for about 15 - 20 minutes.
- Let the paste thicken to about 1/2 of its original volume.
- Stir frequently to mix well.
- Heat up the remaining oil and add the mustard seeds and asafetida and add it to the paste.
- If you want it hot and spicy, you can add more chilli powder.
- Cool it and store it in a air tight container in the refrigerator.
This recipe was contributed by harithab on 28 Mar 2001
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