Instant Tomato Pickle

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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.

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