Name: Tomato Pickle recipe by Sujatha Ratnala at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Ripe Organic Tomatoes - 1kg; Marination - 200 gms tamarind, 1 tsp turmeric, 3 tbsp salt; Powder - Methi Seeds, Mustard Seeds; Cooking - 100 gms garlic, 100 gms chilli powder; Seasoning - 200 ml oil; 1/4 tsp hing; 1/4 tsp mustard seeds; 2 tsp chana dal; 2 tsp urad dal; 2 dry red chillies; curry leaves few

ABOUT Tomato Pickle RECIPE

Preservative Free delicious Andhra style tomato pickle. Stock it upto for 9 months.

Ingredients Serving: 10

Ripe Organic Tomatoes - 1kg
Marination - 200 gms tamarind, 1 tsp turmeric, 3 tbsp salt
Powder - Methi Seeds, Mustard Seeds
Cooking - 100 gms garlic, 100 gms chilli powder
Seasoning - 200 ml oil
1/4 tsp hing
1/4 tsp mustard seeds
2 tsp chana dal
2 tsp urad dal
2 dry red chillies
curry leaves few

Instructions

RINSE AND DRY TOMATOES ON A CLOTH DICE TOMATOES, APPLY 200 GMS TAMARIND, 3 TBSP SALT & 1 TSP TURMERIC AND MARINATE FOR 30 MINS in a plastic dish
DRY ROAST AND POWDER 1 TSP METHI & 1 TSP MUSTARD SEEDS
IN A MIXER, BLEND THE MARINATED TOMATOES WITH 100 GMS GARLIC, IN A HEAVY POT, COOK the puree ON SLOW HEAT FOR 30 MINS AND COOL. ADD THE MUSTARD-METHI POWDER & 100 GMS CHILLI POWDER
SEASONING IN 200 ML HOT OIL, ADD 1/4 TSP HING, 1/4 TSP MUSTARD SEEDS, 2 TSP CHANA DAL & 2 TSP URAD DAL, 2 DRY RED CHILLIES & A HANDFUL OF CURRY LEAVES & SIZZLE FOR A FEW SECONDS
POUR THIS SEASONING OVER THE COOKED TOMATOES, After cooling MIX & STORE IN AN AIR-TIGHT JAR IN THE FRIDGE, STAYS GOOD UP TO 9 MONTHS.

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