Recently my neighbor sent me some tomato pickle and it was super yummy... So couldn't resist myself from asking for the recipe...
Actually I didn't bother to ask for the recipe until her pickle got over... Lol
So yesterday got the recipe and today here it is... I love the taste and color of it...
Ingredients
Tomato 1 kg
Tamarind 100gms
Chilli powder 2 tbsp (adjust to taste)
Coriander powder 2 tbsp
Salt to taste
Mustard seeds 4 tsp
Fenugreek seeds 1tsp
Dry chilli 2 broken
Oil 10 tbsp
Method
Roughly chopped the tomatoes, mix the tomatoes, tamarind and salt. Let it sit overnight or for 4 hours.
By this time the tomato would have released water and the tamarind will be nice and soft.
Add this mixture to the blender and grind it till smooth.
Meanwhile add the mustard seeds and Fenugreek seeds to a pan, dry roast till they smell good. Let it cool and grind to a powder and set aside.
Add oil to a pan and add the broken dry chilli to it and fry till they turn brown.
Add the tomatoes paste to the pan and add chilli powder, coriander powder, mix well and cook covered for 15 -20 mins.
By now the mixture will be nice and thick like a paste, add in the mustard and Fenugreek powder and mix well.
Check for salt. Let it cool and store in an airtight container in the fridge.
Stays good for a long period.
Actually I didn't bother to ask for the recipe until her pickle got over... Lol
So yesterday got the recipe and today here it is... I love the taste and color of it...
Ingredients
Tomato 1 kg
Tamarind 100gms
Chilli powder 2 tbsp (adjust to taste)
Coriander powder 2 tbsp
Salt to taste
Mustard seeds 4 tsp
Fenugreek seeds 1tsp
Dry chilli 2 broken
Oil 10 tbsp
Method
Roughly chopped the tomatoes, mix the tomatoes, tamarind and salt. Let it sit overnight or for 4 hours.
By this time the tomato would have released water and the tamarind will be nice and soft.
Add this mixture to the blender and grind it till smooth.
Meanwhile add the mustard seeds and Fenugreek seeds to a pan, dry roast till they smell good. Let it cool and grind to a powder and set aside.
Add oil to a pan and add the broken dry chilli to it and fry till they turn brown.
Add the tomatoes paste to the pan and add chilli powder, coriander powder, mix well and cook covered for 15 -20 mins.
By now the mixture will be nice and thick like a paste, add in the mustard and Fenugreek powder and mix well.
Check for salt. Let it cool and store in an airtight container in the fridge.
Stays good for a long period.
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