Spicy Tomato Pickle

Women‍‍`s Corner
June 25, 2022

Tangy tomato-based pickle or chutney which can be used as side dish for steamed rice, idli, dosa and even for roti and chapathi.

Ingredients:

- measuring cup used ,1 cup = 250ml

- 2 cups ripened & juicy tomato

- 1 teaspoon mustard seeds

- 1 teaspoon methi/fenugreek seeds

Tempering :

- 3 tablespoon oil (more the better taste)

- ½ teaspoon mustard seeds

- ½ teaspoon split urad dal

- 1 stalk of curry leaves

- 2 dry red chillies

- ¼ teaspoon asafetida (hing)

- 2 cloves garlic, minced (optional)

- tamarind extract (from 1 gooseberry size)

- 1 tablespoon red chili powder

- salt to taste

- ½ teaspoon jaggery

Method: Dry roast methi and mustard seeds for 2-3 minutes until methi seeds turn golden brown on medium-low flame. Turn off the gas , cool completely and blend to a fine powder. In a Kadai, add oil, mustard seeds, urad dal, curry leaves, red chillies, hing , garlic and saute.

Add chopped tomatoes, salt, and tamarind extract and cook them on a medium flame until the moisture from the tomatoes evaporates, takes about 8-10 minutes. Stir in between to avoid masala from sticking into the kadai.

Once the oil starts to separate add red chilli powder, mustard-methi powder, adjust salt if needed and jaggery to the mixture and cook until oil oozes out of the tomato mixture. Tomato thokku or tomato pickle is ready. Can be stored in fridge for 2 weeks and without refrigeration for 3-4 days.

Tips: You can use cherry tomatoes instead of regular tomatoes. You can skip garlic in this recipe and add extra hing.