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TOMATO PICKLE

Oct-07-2018
Saranya Manickam
4320 minutes
Prep Time
5 minutes
Cook Time
20 People
Serves
Read Instructions Save For Later

ABOUT TOMATO PICKLE RECIPE

SUMMER SPECIAL , SPICY , TOMATO PICKLE

Recipe Tags

  • Medium
  • Frying
  • Healthy

Ingredients Serving: 20

  1. TOMATOES - 1 KG
  2. SALT - 4 TSP
  3. TAMARIND - GUAVA SIZED
  4. FENUGREEK - 1 TSP
  5. MUSTARD - 1 + 1 TSP
  6. CUMIN - 1 TSP
  7. CHANNA DAL - 2 TSP
  8. TOOR DAL - 2 TSP
  9. GINGELY OIL - 5 TBLSP
  10. DRY RED CHILLIES - 15 NOS

Instructions

  1. WASH AND WIPE THE WATER WELL FROM TOMATOES
  2. CHOP THEM ROUGHLY
  3. IN A GLASS BOWL ,ADD CHOPPED TOMATOES, SALT AND LET IT SIT OVER NIGHT
  4. NEXT MORNING, SQUEEZE THE JUICE FORM TOMATOES AND SPREAD THEM IN A WIDE PLATE , SUN DRY IN HOT CLEAR SUN
  5. PLACE THE SQUEEZED TOMATO JUICE ALSO IN SUN.
  6. AT THE END OF THE DAY, AGAIN FILL THE DRIED TOMATOES TO ITS JUICE ITSELF AND LET IT SIT OVERNIGHT.
  7. NEXT MORNING AGAIN SQUEEZE THE JUICE AND SUN DRY TOMATOES AND JUICE SEPARATELY.
  8. REPEAT THE PROCESS FOR THREE DAYS.
  9. THIRD DAY , ADD TAMARIND TO SQUEEZED TOMATO JUICE AND SUN DRY IT.
  10. END OF THRID DAY , ADD TAMARIND SOAKED TOMATO JUICE, DRIED TOMATOES TO WIDE BOWL , MIX WELL AND SOAK OVERNIGHT.
  11. AFTER 8 HOURS OF SOAKING, GRIND EVERYTHING TO PASTE.
  12. DRY ROAST 1 TSP MUSTARD, FENUGREEK ,CHANNA DAL, TOOR DAL SEPARATELY AND GRIND THEM TO FINE POWDER
  13. SUN DRY OR DRY ROAST CHILLES AND GRIND THEM TO FINE POWDER.
  14. HEAT OIL AND ADD 1 TSP MUSTARD, WHEN MUSTARD STARTS SPLUTTERING SWITCH OFF THE FLAME.
  15. WHEN OIL COOL DOWNS TO LUKE WARM, ADD CHILLI POWDER, GROUND MASALA POWDER AND MIX WELL. LET THE OIL COOL DOWN COMPLETELY
  16. FINALLY ADD THE MASALA OIL TO GROUND TOMATO PASTE AND MIX WELL.
  17. USE FRY SPOON AND MIX WELL, AND LET IT SIR FOR A DAY UNDISTURBED.
  18. IF UNTOUCHED WITH HANDS AND USING DRY SPOON , THE PICKLE WILL STAY GOOD EVEN FOR MORE THAN 3 MONTHS.

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Mani Kaur
Oct-08-2018
Mani Kaur   Oct-08-2018

Thanks for sharing this recipe.

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