Monday, November 15, 2010

Tomato Pickle

Posted by PicasaThis is one of my  favorite pickle.Generally I always keep a bottle of it in my refrigerator because it comes to my rescue in many ways,when I am lazy to make pea nut chutney along with dosa or when I want something tangy and spicy with mild dal and rice or even  with roti it, tastes divine.This is easy to prepare and addition of methi and mustard powder is purely optional, it tastes equally good even without them.Oh... I forgot to tell you ,it can also used as spread on toasted bread.

Fenugreek or methi seeds-1/2tsp
Mustard seeds-1/2tsp
Salt -2tsp(Adjust to your taste)
Red chilli powder-2tsp(Adjust to your taste)
Tamarind-Lemon size ball

For tempering:
Mustard seeds-1/2tsp
Red chillies-4-5
Hing-One big pinch


  1. Roughly chop the tomatoes.Heat oil in a pan and add the tomatoes.
  2. Cook these tomatoes on medium flame(Without covering lid)for 1-11/2 hour till they become like dry mass and switch off the flame(Moisture should not be there,any moisture left in tomatoes will effect shelf life of pickle)
  3. In the last 5 minutes of cooking  add tamarind to tomatoes, because of the heat tamarind becomes soft.
  4. Dry roast methi and mustard seeds till they emit nice aroma. Cool them and grind to fine powder.
  5. Now add this powder to tomatoes .
  6. Add salt and red chilly powder and cool completely.
  7. Now grind this mixture for 40-50 seconds in a mixie or food processor.
  8. For tempering heat oil in a small pan, add mustard seeds.When they start to splutter add red chillies and hing and switch off the flame.Add this tempering to pickle.
  9. Allow tomato pickle to rest in open container for 1 hour before storing it  in air tight container. This can be stored in refrigerator for up to 2 months.

1 comment:

Priya (Yallapantula) Mitharwal said...

wow, drooling over here, looks mouth watering.