Name: Hot And Spicy Tomato Pickle recipe by Jaya Rajesh at BetterButter
Prep time: 4800 min
Cook time: 20 min
Total time: 4820 min
Yield: 10
Ingredients: 3 kg Red ripe tomatoes; 300 gm Tamarind; 1 tbs Turmeric powder; 300 gm Salt; For tempering 1/2 litre oil; 1 tbsp Asafetida; 1 tbsp Roasted and powdered fenugreek seeds; 200 - 300 gm Chili powder; 250 gm Garlic, peeled; 2 tbsp Mustard

ABOUT Hot And Spicy Tomato Pickle RECIPE

This pickle goes well with curd rice and with stuffed paranthas. My special thanks to Subashini Murali and my mom for this amazing recipe.

Ingredients Serving: 10

3 kg Red ripe tomatoes
300 gm Tamarind
1 tbs Turmeric powder
300 gm Salt
For tempering 1/2 litre oil
1 tbsp Asafetida
1 tbsp Roasted and powdered fenugreek seeds
200 - 300 gm Chili powder
250 gm Garlic, peeled
2 tbsp Mustard

Instructions

Wash and pat dry tomatoes with a clean cloth. Chop and add turmeric powder, salt, tamarind and place the bowl in sunlight covered with a cloth.
Next day squeeze out juice from tomatoes and place the juice and squeezed tomatoes in sunlight. Repeat this for 3 days. Once the tomatoes are nicely sun dried grind them with the juice into fine paste.
Now heat oil in big deep thick bottomed pan and add in mustard seeds. When they crackle add garlic and fry only till light golden brown. Add asafetida, roasted fenugreek powder, chili powder and tomato paste. Adjust salt. Cook this till the oil floats at the surface of the pan.
Store in clean sterilized big jars.

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