Name: Tomato Pickle / Thokku recipe by Anjali Suresh at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: Tomato - 1 kg; Mustard seeds - 2 tbs; Jeera - 2 tbs; Methi seeds - 11/2 tbs; Dry red chilies - 15 ( adjust according to taste ); Ginger - 100 gms; Garlic - 100 gm; Green chilli - 10; Curry leaves - 20 leaves; Asafoetida - 1 tsp; Turmeric pwder - 1 tsp ( optional ); Til oil - 2 cups; White vinegar - 1 cup; Salt to taste

Ingredients Serving: 6

Tomato - 1 kg
Mustard seeds - 2 tbs
Jeera - 2 tbs
Methi seeds - 11/2 tbs
Dry red chilies - 15 ( adjust according to taste )
Ginger - 100 gms
Garlic - 100 gm
Green chilli - 10
Curry leaves - 20 leaves
Asafoetida - 1 tsp
Turmeric pwder - 1 tsp ( optional )
Til oil - 2 cups
White vinegar - 1 cup
Salt to taste

Instructions

Wash & cut the tomatoes into small cubes.
Peel & cut ginger and garlic into small pieces and coarsely grind them. Keep aside
Dry roast (without oil) the mustard, methi & jeera separately till they crackle. Powder them separately and keep aside.
Roast the red chilies lightly & powder them with a little white vinegar. Keep aside the rest of vinegar.
Now heat til oil in a big kadhai. Put curry leaves & asafoetida powder, add cut green chilies. Put the powdered mustard, methi & jeera in it. Give a nice stir. Add coarsely ground ginger garlic paste. Saute for 2 minutes.
Add the red chilly paste.Saute for 2 minutes. You can add the turmeric powder now if desired. Add chopped tomatoes. Pour the remaining vinegar, add salt and stir.
Keep stirring every 5 minutes on high flame in the beginning then once the tomatoes cook, reduce the flame and allow to simmer for some time. Then again cook on high flame alternately till the gravy becomes thick and oil starts leaving the sides of the masala.
Turn off the heat and let it cool to room temperature. Fill in glass bottles. (Recipe courtesy my sister in law )

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