This is an Instant Tomato Pickle which would stay good for 2 to 3 weeks and goes with almost everything! You can store it in the fridge for few months as well. It is a spicy pickle with garlic flavor. The red color of the dish will tempt everyone to go for this pickle. And it is a great accompaniment for Chappati, Roti, Parathas, Rice etc.
Ripe and firm Tomatoes – 1 Kg
Fenugreek Seeds – 1 tbsp
Mustard Seeds – 1 tbsp
Red Chilli Powder – 3 to 4 tbsp (adjust to suit your taste)
Turmeric Powder – 1 tsp
Tamarind – 50 to 60 Gms (soaked in warm water)
Gingili Oil – 2 tbsp
Salt – to suit taste
Jaggery 2 tbsp (optional)
Oil – 100 ml
Curry Leaves – from 2 twigs
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Whole Red Chillies – 4 (Deseeded)
Chopped Garlic Gloves – ¼ cup
Asafoetida – ¼ tsp
Wash, rinse and wipe dry the Tomatoes. Leave them to rest for some time so that the moisture dries out completely.
Squeeze and extract the Tamarind Pulp. Keep aside.
Dry roast the Fenugreek Seeds and Mustard Seeds in low flame till the color of the Fenugreek Seeds changes little. Allow them to cool and then powder them into a fine powder and keep aside.
Chop the Tomatoes finely. Heat 2 tbsp of Oil in a non-stick pan in medium flame. Cook the Tomatoes in it with Salt and Turmeric Powder. Cook them till they turn mushy.
Add the Tamarind Juice. (Adjust the quantity of the Tamarind Juice depending on the quality of the Tomatoes and your taste.) Mix and cook for 4 to 5 minutes.
Add Chilli Powder and Fenugreek Powder. Add jaggery (optional). Adjust Salt, if required and simmer them.
In the meanwhile, heat 3 tbsp of Oil in a small pan. Add Mustard Seeds and Cumin Seeds. When they start crackling, add Garlic and fry them till they start releasing the Aroma. Add broken Chillies and Curry Leaves. Fry them crispy. Add Asafoetida. Stir well. Pour this seasoning into the simmering Potato pickle. Add the reaming Oil of 100 ml. Mix them well and cook till the Oil leaves the side of the pan. Switch off the flame. Allow the pickle to cool down for an hour at least. Store it in an air tight bottle or container.
Always use a dry clean spoon to take out the pickle from the container whenever required.