Tomatoes were very cheap in the market last week and they were a plenty at my home. I wanted to put them to good use and I remembered reading this recipe year ago on Aayis recipe. I noted down the ingredients, made minor modifications and tried it over the weekend. The result was amazingly yummy tangy tomato pickle. My house smelt good while I was making it and we finished almost half of the jar in 2 days. The quantity listed below yields approximately ½ kg of the pickle. The pickle remains good for approx. a month in the fridge.
1 kg ripe tomatoes chopped into fine pieces,
4 tsp oil,
5 dried red chilies,
3 tsp tamarind pulp,
2 tsp mustard seeds,
2 tsp sesame seeds,
1 tsp turmeric powder,
1 tsp fenugreek seeds,
½ tsp asafetida powder,
4 tsp red chili powder (vary as per your liking),
Salt to taste.
Heat oil in heavy bottom pan and fry the dried red chilies for ½ a minute.
Add chopped tomatoes, tamarind extract and salt to this and allow it to cook. (Keep in mind to add a little extra salt).
In a separate pan heat 1 tsp oil and crackle mustard seeds. In half a minute add sesame seeds, fenugreek seeds and asafetida. Fry for a few seconds and switch off the gas. Add turmeric and red chili powder. Mix well. Allow it to cool completely and blend to a coarse powder. Keep aside.
Keep stirring the tomatoes in between. The tomatoes should get fully cooked and mashed up.
Continue cooking till all the juices dry up and a semi solid mass has been formed and oil starts leaving. At this stage add the ground spice powder. Mix well and check for salt.
Cook for another 5 to 10 minutes and switch off the gas. Allow it to cool completely and store it in a clean glass jar under refrigeration.