#tomatopickle #mealpot #tomatopachadi #tomatochutney

Ingredients

Tomatoes-500 gms
Sesame oil / Ground nut oil-4 tbsp (1/2 cup)
Tamarind-25 gms (deseeded )
Red chilli powder-1/2 cup
Salt -1/4 th cup
Mustard seeds-2 tbsp
Fenugreek seeds-1 tsp

Tempering / Seasoning

Garlic cloves -8 to 10
Dried red chillies-2 (split)
Curry leaves-few(2 strands)

PROCEDURE

Wash tomatoes thoroughly & wipe with tissue or dry cloth, dry under fan for 30 minutes.

Meanwhile, dry roast mustard seeds & fenugreek seeds for 30 seconds to 1 minute on low heat, keep aside & allow to cool , grind to a fine powder, keep aside.

After 30 minutes chop tomatoes into small pieces.

Heat 2 tbsp of oil in the pan & sauté chopped tomatoes for 1 minute then cover & cook for 10 minutes on low heat. Meanwhile remove stalks &seeds in tamarind, Add tamarind to tomatoes. Cover & cook for 10 minutes on low heat.

Add red chilli powder & salt , mix & saute for 2 minutes low heat.

Takeout & keep aside, then for tempering & seasoning , take 2 tbsp oil in tadka / tempering pan , add garlic cloves, red chillies, curry leaves , allow curry leaves to fry well.
Add the tempering to tomato pickle , allow to cool completely.

Finally add mustard seeds & fenugreek seeds powder to the tomato pickle & mix well. Then transfer to the glass jar & can be store for 3 months .

Make sure there is no water droplets on spoons and glass jar , vessels etc using to prepare this pickle.
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