Friday, 27 January 2012




     1)    Tomatoes – 1 kg.

     2)    Hot green chilies – 4 Nos.
     3)    Garlic – 2 big pods
     4)    Tender ginger – 1 inch pieces
     5)    Tender curry leaves – 4 sprigs
     6)    Mustard seeds – 1 teaspoon
     7)    Fenugreek seeds – ½ teaspoon
     8)    Gingelly oil (sesame oil) – 50 ml.
     9)    Hot red chili powder – 1 tablespoon
     10)     Turmeric powder – ½ teaspoon
     11)     Pickle powder – 100 gm.
     12)     Sugar – 100 gm.
     13)     Salt – 75 gm.
     14)     Vinegar – 100 ml.

To Prepare:

          Peel the garlic cloves after separating from their pods and set aside. Peel the ginger and chop to superfine pieces. Discard the stems of the green chilies and cut to very thin rings. Pluck the curry leaves from their sprigs and set aside. Chop the tomatoes to fine pieces (variation in size does not matter so long as the pieces are not too big).

To Cook:

          Set a large thick stainless steel or non-stick wok on high heat. Pour in the oil. Throw in the mustard seeds. When the mustard seeds are about to finish crackling, tip in the fenugreek seeds. Stir once and put in the chopped ginger, the garlic cloves and the curry leaves. Stir for 3 minutes and tip in the chopped tomatoes. Stir nicely and let boil for 5 minutes.

          Now add the salt, the chili powder, the turmeric powder and the pickle powder. Boil for another 5 minutes on medium heat taking care not to let the tomatoes stick to the base. Now tip in the sugar and stir for 3 minutes. Pour in half (50 ml.) the vinegar. Stir well and switch off the heat.

          Keep the wok open and let the pickle cool naturally to room temperature. Transfer to a clean, dry, airtight glass jar. Top up with the remaining vinegar and close the lid tight. Store in a dark place for at least 2 days. The more you rest the pickle, the tastier it becomes. Serve with almost any kind of food.
Do try for sure!!!

Tomato pickle with havishyanne


     1)    If you like a milder pickle, use Kashmiri chili powder in place of hot red chili powder with only 75 gm. of pickle powder but store in the refrigerator as the shelf life may be compromised.

     2)    Once the pickle jar is opened for use, store in the fridge to keep for longer periods.

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