I had written about my experience with lamb and tomato pickle in the comments section of The Pragmatic Chef blog. Pragmatic Chef wanted to know a bit more about the tomato pickle so I am posting about the tomato pickle today. Tomato Pickle is the most popular chutney, also used as a condiment in South Indian Cuisine.
Tomato pickle can be used as a lone flavoring ingredients in meats, stir-fries, poultry, grilled foods, steamed veggies and even in burgers. The recipe is as follows:
Ingredients
Diced Tomatoes
Turmeric Powder
Red Chili Powder
Whole Tamarind
Mustard Seeds
Fenugreek Seeds
Roasted Fenugreek Powder
Whole Red Chilies
Curry Leaves
Mustard Oil
Salt
Method
1. Smear tomatoes with salt, turmeric and seeded tamarind.
2. Place this mixture in an earthen pot and set it to dry under the sun.
3. Collect the juices everyday from the mixture and store it in a separate bowl.
4. Add the juices in little amount everyday as the tomato gets dried.
5. When the tomatoes get completely dried add red chili powder and roasted fenugreek powder.
6. In a blender pour the tomato mixture and make a rough paste. Do not add water.
7. In a wok heat mustard oil, add whole red chilies, fenugreek seeds, mustard seeds and curry leaves.
8. Set this oily mixture to cool.
9. Pour the pickle in the oily mixture and store it in a clean earthen pot.
10. Seal it with an air-tight lid or tie a cloth on the opening of the jar to prevent air from getting inside the jar.
* Note:- This pickle stays upto one and half years.
* Note:- The quantity of oil should be equal to the amount of tomatoes. For ex- 1lb tomatoes would require i1b of oil.
* Note:- Oil is added for preservation of pickle for a longer time.
