This tomato pickle is very easy to prepare and can be kept in fridge for nearly one month.
Ingredients:
Red ,ripe and firm tomato – 500 Gms,
Red chilli powder – 100 Gms,
Salt – 80 Gms,
Haldi – 1 Tsp,
Methi powder -1 Tsp,( dry fried and powdered ),
Mustard powder – 1 Tablesp,
Jeera – 1 Tsp ( dry fried and powdered along with methi seeds ),
Peeled garlic cloves – 10 to 15,
Oil – 125 ml, (preferably gingly oil or ground nut oil ),
Tamarind – 4 to 5″ piece
Hing – 1/8 Tsp,
Mustard seeds – 1 Tsp,
Curry leaves – 10 to 12,
Red chilli – 3,
Method:
1).wash,pat dry tomato with a cloth and chop them roughly after removing the eyes.( or cut them each into 4 to 8 pieces depending on the size of the tomato).
2).Put them in pressure cooker and allow to cook for 2 to 3 whistles.( Preferably 3 litres cooker ).
3).Remove the lid after steam escapes and lighly mash the tomato pieces with masher after adding tamarind.keep the tomato on fire and cook till it becomes a thick pulpy mass with out any liquid remaining.
4).Heat oil in a thick bottomed pan,add mustard seeds ,hing,red chilli,garlic cloves and curry leaves.Fry till mustard crackles and add tomato pulp.
5).Add chilli powder,salt and haldi,mix well and let it be on fire for 3 to 4 min.stirring now and then.
6).Add remaining powders ,mix well and remove.
7).Cool and keep in clean glass bottle.Preserve in fridge.
Tip:
Do not keep the pickle on fire after adding methi powder etc.( In the 6th step.).You can prepare this pickle very quickly . You can increase or decrease the quantity of spices according to your taste. My suggestion is – prepare it in small quantities like 250 to 500 Gms only and keep it refrigerated.Further the bright colour of tomato is also retained by keeping in fridge.