Instant Tomato Pickle.
Ingredients:
Healthy Red and firm Tomato-500gms
Red Chilli powder-75gms
Haldi-1Tsp
Salt-75gms
Methi powder-1tsp
Peeled Garlic Cloves-10
Curry Patta Leaves-Handful
Red Chillies-5to6
Mustard Seeds-1tsp
Channa Dal-1tablesp
Tamarind -50gms
Ground Nut Oil or Sesame Oil-75Ml
Method:
1)Wash and wipe the tomatoes dry with a clean cloth. Remove the eyes and Chop them into big pieces
2)put them in a (3lits) pressure cooker along with haldi and pressure cook till 3 whistles
3)Once the steam escapes remove the lid and transfer the contents into a thick bottomed kadai
4)cook the tomato along with tamarind pieces under low heat (stirring now and then)till the juice is absorbed and tomato becomes a semisolid mass
5)Add chilli powder,haldi and salt.Mix well and cook for 2min.
6)Heat oil in another pan add mustard seeds, garlic,red chillies,curry leaves and channa dal.Fry for few sec.till the mustard seeds splutter and dal changes colour
7) Pour this tempering over the tomato paste.Mix well and cook for another 2 to 3min.under low heat till the oil is seen near the edges
8)Remove from fire and add methi powder. Mix well and check salt.
9)Cool tomato pickle and transfer it into clean dry bottles
10)keep the bottles refregirated
11)This pickle keeps good for 3 to 4months.Leave a clean plastic spoon in the bottle for serving.
Tip
Use oil of your preferance.