Tangy pickle made using fresh red tomatoes.

TOMATO PICKLE

Ingredients

7-8 medium tomatoes, cut into wedges
3-4 green chillies
4-5 dried red chillies, roughly chopped
Salt to taste
1 tablespoon tamarind pulp
¼ cup sesame oil
1 tablespoon mustard seeds
¼ teaspoon asafoetida
½ teaspoon turmeric powder
1 tablespoon sugar
1 teaspoon fenugreek seeds

Method

1. Heat tomatoes in a non-stick pan. Cover and cook for 2 minutes.
2. Add green chillies and dried red chillies, mix, cover and cook for 2 minutes.
3. Add salt and mix well. Remove from heat and cool.
4. Blend the cooked tomato mixture alongwith tamarind pulp to a smooth mixture.
5. Heat sesame oil in a deep non-stick pan. Add mustard seeds and let them splutter.
6. Add asafoetida and turmeric powder, mix and sauté for 5 seconds. Add blended tomato mixture, mix well, cover and cook for 5 minutes.
7. Add sugar and mix well. Cover and cook for 2-3 minutes.
8. Add fenugreek seeds, mix well, cover and cook for 5 minutes. Remove from heat and cool.
9. Garnish with a coriander sprig and serve.

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