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Tomato pickle is a tasty pickle made with tomatoes as the main ingredient. It can be served with rice or with breakfast items like idli, dosa or chapati. It is very easy to make and an instant pickle variety.
an alternative for chutneys.
Wash tomatoes and slice them into long strips.
Soak the tamarind in 1/2 cup of hot water for 10- 15 minutes. Extract the pulp and keep aside.
Heat oil in a pan. Add the sliced tomato pieces and cook well till the entire moisture evaporates and the oil starts separating. Keep stirring in between to avoid sticking to the bottom of the pan. Mash the tomato pieces well to get a saucy consistency.
Add the tamarind pulp and mix well. Cook again for a few more minutes until the entire moisture evaporates and you get a thick mixture.
Heat a little oil in another pan. Splutter the mustard seeds. Add dry red chillies, curry leaves, asafoetida powder and saute on a medium flame. Turn off the flame and let it cool.
Add red chili powder, fenugreek powder, mix well.
Add the tempering to the cooked tomato mixture. Add salt, jaggery and mix well. Cook this mixture till oil starts floating on the top. Check for salt and add more if required.
Once cooled, store the pickle in an airtight container and store it in the refrigerator.
SERVING: 10
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