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Tomato Pickle with Masala

Posted By Vardhini On December 16, 2011 @ 3:30 am In Condiments,Gallery,Indian | No Comments

This is another version of tomato pickle that I do every year. You can find the first version here. For this version, you grind the pickle masala and that imparts a very nice flavor to the pickle. This pickle stores well in the refrigerator for few months if handled properly. Every fall when there is an abundance of tomatoes I make these pickles and we have it with idli, dosa, chapati, etc. It helps if you make this pickle when you are already in the kitchen doing something as you need to keep an eye on it off and on and it does take a lot of time to reduce down to the needed consistency.
Tomato Pickle with Masala | Cooks Joy
I had bookmarked this recipe a few years ago. Those were the days before blogging and I used to write down the recipe in my diary. So I don’t know for sure what the source is and I just searched based on the ingredients and found a pickle which follows the same method except for the seasoning finally. If anyone knows the source, do let me know and I will update the reference accordingly. Off to the recipe. Recipe from AayisRecipes.

Ingredients

2 tsp oil
3 pounds tomatoes (6 cups chopped roughly)
1.5 tbsp salt
1/4 cup tamarind water (Small piece of tamarind or use 1 tsp tamarind paste instead)

2 tbsp chilly powder (adjust to taste)
1/2 tsp turmeric
1/4 tsp asafoetida

Roast and grind
1/2 tsp oil
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tsp sesame seeds

Seasoning
1 tsp oil
1 tsp mustard seeds
Ginger bits
Curry leaves

Method
Roast mustard seeds, fenugreek seeds and sesame seeds in 1/2 tsp oil.

Take in a mixie or coffee grinder along with turmeric powder, chilly powder and asafoetida. Grind to a powder.

Heat 2 tsp of oil and add the chopped tomatoes and salt. Cook on high heat.

When the tomatoes get mushy (it took around 30 – 40 minutes) add the tamarind water. Cook for about 10 minutes.

Add the ground masala.

Simmer until the mix thickens.

Heat a tsp of oil. Add mustard seeds. When it splutters add curry leaves and ginger pieces. Saute for a minute.

Add the seasoning to the pickle and mix well.

Allow to cool and store in glass bottles.

Tangy and tasty tomato pickle ready. This pickle goes well with idlis, dosa, upma, rotis, etc.

Enjoy!


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