Tomato Pickle

During tomato season it is always make use of it and make tomato pickles and store it.

Ingredients:
Tomato - 2 kgs
Red Chilly - 200 gms
Solid hing - 1 inch piece
Methi seeds - 1 tbsp
Turmeric Powder - 1 tsp
Gingely oil - 1/2 cup
Salt to taste
Garlic pods - 24 pods

Method:
Cut the tomato into round slices and spread it in a plate or plastic sheet and dry it in sun for about a week till it becomes dry. Whenever needed soak a  few slices in hot water.

Fry methi seeds and red chillies and grind them to coarse powder. Heat oil in a pan add mustard seeds and when it splitters add the tomato slices and garlic pods saute well without adding water. Add the turmeric powder, ground powder, salt and mix well. When the oil gets released out remove from flame.

Makes a good side dish for dosa or idly.

Pickles the Ticklers

Pickles always enhances the taste of food. Especially when they are bland they give more taste to it. In south India, pickles are had mostly with curd rice and at times with Kootu rice. North Indians prefer to have the pickles with Chappati. Different regions of India have different pickle preparation method.

*Tomato Pickle
*Mint Coriander Thokku
*Amla Pickle
*Garlic Pickle - Chettinad Style

Mango Pickle
*Mango Pickle
*Cut Mango Pickle
*Spicy Mango Pickle without oil
*Mango Pickle - Bengali Style
*Mango Pickle Maharashtrian Style
*Masala mango pickle
*Uppu Manga
*Sweet and Sour Mango Pickle
*Venthaya Manga
*Mango Pickle - Andhra Style
*Stuffed Tender Mango Pickle
*Punjabi Mango Pickle
*Mango Miskut - Mango Pickle Goan Style
*Mango Pickle with Kabuli Channa - Gujarati Style
*Instant Mango Pickle - using green chilly

Lemon Pickles
*Salted Lemon Pickle
*Lemon Pickle - Gujarati Style
*Lemon Pickle - Kerala Style

Pickle Specials
*To Soften up dried pickle
*Fenugreek Powder for Pickles
*Pickle Masala Powder

Pickle Powder to make different kinds of South Indian pickles

  A combination of spices can be mixed and ground together to make the Pickle Masala Powder which can be stored and used any time to make South Indian Pickles.

Ingredients:
Fenugreek - 1/2 kg or 1/2 cup
Mustard seeds - 1 kg or 1 cup
Turmeric powder - 100 gms or 2 tbsp
Red Chillies - 2 kg or 2 cups

Method:
Spread all the ingredients in hot sun for about a day so that all the moisture goes off. (Alternatively, if the quantity is less the ingredients can be either roasted in a dry pan, or can be heated in microwave).

Large quantity can be ground in a flour mill. Small quantity can be ground in a mixer grinder to a fine powder. Store it an airtight container. This can be used for about 6 to 9 months.