Tomato Pickle
Method 1
Ingredients :
- Ripe tomatoes - 1kg
- Red chilli powder - 2dsp
- Salt
- to taste
- Gingelly
oil - 100gm
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- Fenugreek powder - 1tsp
- Mustard
- 1tbs
- Sugar
- 1/4tsp
- Asafoetida powder - 1/2tsp
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Method of Preparation :
Cut the tomatoes into 4 pieces. Add salt and stir
well. Keep it for 1 hour. Salt will melt and become water by this time. Keep this salt
water aside.
Heat oil in a pan and season the mustard. Add
tomato pieces and saute well. After that add chilli powder,
asafoetida powder and salt water kept aside. Allow to boil well. When the water completely
evaporates and oil separates, add fenugreek powder and sugar. Remove from
fire and allow to cool. Store the pickle in an air tight bottle.
Note : It will stay longer when stored in a fridge.
Method 2
Ingredients :
- Tomatoes
- 1/4kg
- Red chilli powder - 1tsp
- Turmeric powder - a pinch
- Asafoetida powder - a pinch
- Salt
- to taste
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- Mustard
- 1/2tsp
- Fenugreek
- 1/4tsp
- Dry chilli cut into 4 pieces - 1
- Curry
leaves - 1flake
- Gingelly oil
- 4tsp
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Method of Preparation :
Cut the tomatoes into small pieces. Heat 1tsp oil
in a pan and sauté mustard, fenugreek, dry chilli and curry leaves. Add tomato pieces, Chilli powder, turmeric powder, asafoetida powder
and salt. Sauté well. When the tomatoes get cooked, crush with a ladle. Add the remaining oil
and sauté well until the oil is seen on top. Remove from
fire. It can be used for 2-3 days.
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