Monday, August 17, 2015

TOMATO PICKLE RECIPE |EASY PICKLE RECIPES

Tomato- achaar
I am a big fan of home made tomato thokku.  When i was casually talking with a friend in chennai, she was telling tomaotes were in season and they are getting nice red tomatoes. Suddenly the recipe i bookmarked from here few days back flashed my mind. So decided to give it a try. It slightly altered the method of making it. It turned out so well and i am enjoying this thokku for my dosa, idli , parathas, upmas and what not. Make it today and enjoy it for a week. Check out my tomato biryani, tomato pureeTomato sweet jam.


Tomato Pickle

  Preparation Time : 15 mins | Cooking Time : 45 Mins |Yields: 1 cup + little more approx

     Ripe Tomatoes   5 big 
     Tamarind    a small gooseberry size
     Red chili powder     3 tsp
     Vendayam | Fenugreek seeds   1 tsp
      Mustard seeds     1 tsp + 1/4 tsp
      Garlic pods     20
      Sesame  oil    3 tblsp
      Turmeric powder     1/2 tsp
       Salt     as needed 
       Jaggery   1 tsp
     
     

Tomato-pickle
Method:
  • Chop the tomatoes finely. Peel the skin of garlic and keep it aside.
tomato- pickle
  • Dry roast the mustard seeds(1 tsp) and fenugreek seeds nicely. Be careful not to get it burnt. 
tomato- pickle
  • If you can grind this in a mixie. Since it is a small quantity i used a mortar and pestel to grind this.
  • In a heavy bottomed pan add sesame oil and add mustard sees (1/4 tsp) and add the garlic pods.
  • Cook in a low flame till the garlic slightly changes the colour.
tomato -pickle
  • Add the chopped tomato to this. Cover this and cook for 10 minutes. The tomaotes will ooze out water, so no need to add water. But keep the flame medium. 
tomato- pickle
  • Soak the tamarind and extract the tamrind juice using 3/4 cup of water. After 10 minutes add the tamarind water to this.
tomato -pickle
  • Add the red chili powder, turmeric powder and salt. Cook this till the raw smell of the red chili powder goes. 
tomato- pickle
  • Add the roasted mustard and vendaya powder to this. Mix well.
tomato- pickle
  • Add little jaggery to this. Mix well and continue to cook till the tomato reaches the pickle consistency. 
tomato pickle 8
  • Once it reaches the right stage, switch off the flame. Allow this to cool completely. 
tomato - pickle
  • Transfer it to a clean dry container and keep it inside the refrigerator. A perfect side dish for Parathas, roti and curd rice too.
  Tomato -pickle
Print Friendly and PDF
Related Posts Plugin for WordPress, Blogger...

12 comments:

  1. what a lovely color Jey! yum!

    ReplyDelete
  2. what a vibrant color pickle...will go with any Indian bread...visit my page too

    ReplyDelete
  3. Jey, I can imagine the taste of the pickle while reading it. Just like it!!

    ReplyDelete
  4. It looks like spicy and yum. How to preserve it for long time.


    Rail Rider

    ReplyDelete
  5. This looked so yum n irresistible that I cudnt help trying...
    Turned out well... Managed to get similar color. People at home loved the lovely harmony of all ingredients..

    ReplyDelete
  6. This looked so yum n irresistible that I cudnt help trying...
    Turned out well... Managed to get similar color. People at home loved the lovely harmony of all ingredients..

    ReplyDelete
  7. This looked so yum n irresistible that I cudnt help trying...
    Turned out well... Managed to get similar color. People at home loved the lovely harmony of all ingredients..

    ReplyDelete
  8. Hi jey, I tried this. It really came out well and yummy. People liked a lot... This would be good start for beginners.. Enjoy the taste and flavour..

    ReplyDelete
  9. Yummy.. Color itself tells the taste...

    ReplyDelete
  10. Replies
    1. This stays good for 10 - 14 days if refrigerated properly. Always use clean dry spoon.

      Delete

Thank you all for visiting my blog