Name: Tangy tomato, shallots pickle recipe by Annapoorani Ganesan at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: Red ripen tomatoes 500 gms; Baby shallots 1 cup; Peeled garlic pods 1/4 cup; Red chilli powder 3 tab sp; Haldi powder 1/2 tsp; Dry roasted mustard powder 1/2 tsp; Dry roasted fenugreek powder 1/2 tsp; Til oil 3+2 tab sp; Hing powder 1/4 tsp; Tamarind paste 1 tsp; Salt to tasye.

Ingredients Serving: 10

Red ripen tomatoes 500 gms
Baby shallots 1 cup
Peeled garlic pods 1/4 cup
Red chilli powder 3 tab sp
Haldi powder 1/2 tsp
Dry roasted mustard powder 1/2 tsp
Dry roasted fenugreek powder 1/2 tsp
Til oil 3+2 tab sp
Hing powder 1/4 tsp
Tamarind paste 1 tsp
Salt to tasye.

Instructions

Boil tomatoes in enough water for few minutes ,cover and keep aside. After cooling peel off the skin and remove the seeds.
Put tomatoes in mixer,add 5 garlic pods, and grind into puree and keep aside.
Heat 3 tab sp oil,add skinned shallots and skinned garlic pods. Add pinch of salt and Saute until raw smell goes,add chilli powder,haldi powder ,saute for 2 minutes.
Now add the tomato puree, tamarind paste and salt to taste. Mix and cook until the oil oozes out then add fenugreek and mustard powder and mix well. Switch off the flame.
Heat remaining 2 tab sp oil and switch off the flame. Add hing powder and haldi powder. Then pour over the pickle. 6) Serve with hot rice,roti,dosa ,idli ,etc.

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