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Tomato Pickle

posted 16 Nov 2012, 02:17 by R A   [ updated 16 Nov 2012, 02:17 ]
When it is season for tomato one can buy a good large quantity of tomatoes and make lots of dishes using tomato including tomato puree. Tomato pickles if stored in airtight jars and refrigerated can be used for a month or two. 

Ripe Red Tomato - 1 kg
Red Chilly Powder - 2 tbspns
Salt - To taste
Fenu greek - 1/2 tsp
Mustard - 1/2 tsp
Gingelly Oil - 6 tbspns
Tamrind - a small gooseberry size(optional)
Turmeric Powder - A pinch

Cut the tomatoes into small pieces. In a pan add the oil and add mustard. When it splutters add the fenu greek, asafodeita. After a few seconds, add the cut tomatoes. Let it cook well. When it is cooked 3/4th add salt, turmeric powder and salt. Add chilly powder to it. Let everything cook untill it becomes a fine thick paste.

This can be used either as a side dish for curd rice, idly, dosa or you can add it with hot white rice.