TOMATO PICKLE
HOT N’ SPICY YUMMY TOMATO PICKLE
Ingredients:
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
Notes:
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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