Tomato Pickle

Course Side dish

Type of Dish Pickle

Cook Time 45 minutes

1/2 kg tomatoes

1/4 cup tamarind

1 big garlic peeled

2 sticks curry leafs

1 teaspoon urad dal

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 cup chilli powder

3/4 cup oil

1/3 cup salt

1 tablespoon Methi/Fenugreek seeds

2 tablespoon mustard seeds

Dry roast fenugreek seeds and mustard seeds.
Grind them to fine powder.
Then take one kadai and add half of the oil heat it.
Into that add chopped tomatoes and salt let them cook till soft.
Add tamarind and cook till everything is soft.
Add chilli powder and ground mustard and fenugreek powder mix well and switch of flame.
Let mixture cool for a while.
Take it into a grinding jar and grind it to paste.
In a pan take oil and add muststard seeds, cumin seeds and fry them.
Then add curry leaf and garlic cloves try them till golden.
Into that add tomatoes paste mix it well.
Switch off flame let it cool and store it in air tight container.

We can store it for 2 to 3 weeks.

Add red coloured chilli powder then you will get good colour to the pickle.

Kitchen Of Mom