Tangy Tomato Pickle

Hi friends, Welcome to Bilvani’s Kitchen.Before posting today’s recipe I am going to ask you all few questions. 

If the answer is ‘YES’, then go on and read my post. If ‘no’ also please do read my post☺☺.

Are you all bored of having the same coconut/peanut/ginger chutney as a side dish for idly/dosa?

Staying away from home and missing homemade pickles?

Struggling to prepare new variety of chutneys for every day’s breakfast?

Want to have fresh homemade pickles without the fear of preservatives or expiry dates?

If ‘YES’…..then today’s post is one stop solution for all your questions.

Yes what you’re reading is true; it just requires 30 minutes of your time and basic ingredients to prepare this recipe.

Even a newbie can prepare this pickle like a pro  and surprise your family with your culinary skills.This is a chutney recipe but in a pickle style.

Are you all eager to know the recipe?  Chaloo lets learn how to make this pickle.

The ingredients required are:

1. Tomatoes – 1 kg.(ripe preferred).

2. Mustard seeds (Avalu) – 1 teaspoon.

3. Fenugreek seeds (Menthulu) – 1 tea spoon.

4. Chili powder (Karam) - 4 tablespoons.

5. Turmeric (Pasupu) – 1 teaspoon.

6. Hing (Inguva) – ¼ tea spoon.

7. Salt – 2 tablespoons.

8. Tamarind – small lemon size.

9. Oil – 4 tablespoons.

Preparation:

1. Clean the tomatoes neatly with a damp cloth and let them dry for 10 minutes.

2. Now chop the tomatoes finely into small pieces and keep them aside.

3. Place a pan on the stove, add 4 table spoons of oil and heat it for a minute. 

4. Add 1 teaspoon of mustard seeds and 1 teaspoon fenugreek seeds and let them splutter for a minute. 

5. Once the spluttering is done, switch off the stove and let the oil cool down for 15 minutes. 

6. Meanwhile take a bowl, add 4 tablespoons of chili powder, 1 teaspoon of turmeric and 1/4 teaspoon of Hing powder.

7. Now pour the oil into the chili powder mix and stir it nicely.

** Do not pour hot oil into chili mixture,it turns the color of chili powder from red to black and even the taste differs.

6. In the same pan, add finely chopped tomatoes and  tamarind and let them cook until all water evaporates from the tomatoes.

**Once all the water from tomatoes evaporates, the oil oozes out and the mixture won’t stick to the pan. This is the indication that our mixture is ready.     

     

7. Now cool down the tomato mixture, then add this mixture to already prepared oil mixture and stir them nicely until all the chili powder mixes nicely with tomatoes.

8. Transfer it to an air tight container and keep away from water.

That’s it fresh homemade tomato pickle is ready to eat.

This goes well with dosa, idly, chapati, poori and even rice. Tastes heavenly when you mix this tomato pickle with hot rice along with ghee. (That’s how it eat, trust me it tastes yummy.)

I mentioned the ingredients measurements for 1 kg of tomatoes, do add chili powder and salt as per your taste.

If you store it in an air tight container then it will be good for 20 to 25 days.

Do try this recipe and serve it to your family.

Eat healthy and stay healthy.

Thank you.

P.S: All credits to my mom – in – law.