Name: Tomato Pickle recipe by Sujatha Ratnala at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: TOMATOES - 1 KG; 200 GMS TAMARIND; 3 TBSP SALT; 1 TSP TURMERIC; 1 TSP METHI [FENUGREEK SEEDS]; 1 TSP MUSTARD SEEDS; 100 GMS GARLIC; 100 GMS CHILLI POWDER; 1/4 TSP HING [ASAFOETIDA]; 1/4 TSP MUSTARD SEEDS; 2 TSP CHANA DAL; 2 TSP URAD DAL,; 2 DRY RED CHILLIES; A HANDFUL OF CURRY LEAVES

ABOUT Tomato Pickle RECIPE

Preservative Free delicious Andhra style tomato pickle. Stock it upto for 9 months.

Ingredients Serving: 10

TOMATOES - 1 KG
200 GMS TAMARIND
3 TBSP SALT
1 TSP TURMERIC
1 TSP METHI [FENUGREEK SEEDS]
1 TSP MUSTARD SEEDS
100 GMS GARLIC
100 GMS CHILLI POWDER
1/4 TSP HING [ASAFOETIDA]
1/4 TSP MUSTARD SEEDS
2 TSP CHANA DAL
2 TSP URAD DAL,
2 DRY RED CHILLIES
A HANDFUL OF CURRY LEAVES

Instructions

CLEAN, DRY & DICE 1 KG TOMATOES MIX 200 GMS TAMARIND, 3 TBSP SALT & 1 TSP TURMERIC AND MARINATE FOR 30 MINS
DRY ROAST AND POWDER 1 TSP METHI & 1 TSP MUSTARD SEEDS
GRIND THE MARINATED TOMATOES WITH 100 GMS GARLIC IN A THICK PAN, COOK ON SLOW HEAT FOR 30 MINS TO REDUCE WATER ALLOW TO COOL. ADD THE MUSTARD-METHI POWDER & 100 GMS CHILLI POWDER
IN 200 ML HOT OIL, ADD 1/4 TSP HING, 1/4 TSP MUSTARD SEEDS, 2 TSP CHANA DAL & 2 TSP URAD DAL, 2 DRY RED CHILLIES & A HANDFUL OF CURRY LEAVES & SIZZLE FOR A FEW SECONDS
POUR THIS SEASONING OVER THE COOKED TOMATOES, MIX & STORE IN AN AIR-TIGHT JAR IN THE FRIDGE, STAYS GOOD UP TO 9 MONTHS.

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