Tomato Pickle

Tomatoes and potatoes belong to the same family. Like potatoes, tomatoes are available round the year. This is a low-calorie vegetable/fruit. Fresh ones are rich in potassium. Tomatoes are a rich source of anti-oxidants which protects one from various types of cancers. Lycopene, an anti-oxidant which is present only in tomatoes protects skin from UV-rays. Tomato is also good for eye-health. It is also a good source of Vitamin C, Vitamin A and beta carotenes. 

This is one pickle i love to eat with anything and everything. And the best thing is all the ingredients are always available at home.


Preparation:

1.Cut the tomatoes into small pieces. Add the turmeric powder, salt, and tamarind into the cut tomatoes, and mix well. Cover the mixture with a lid. Let this rest for 48 hours.

2.After 48 hours:  Roast and grind the mustard seeds and fenugreek seeds, separately.

3.Now grind the tomato mixture into a smooth paste along with the red chilly powder, mustard powder and the fenugreek powder. Do not add water.

Method:

Heat the oil in a big pan. Add the seasoning. When the garlic starts to turn brown, carefully add the tomato mix into it. Fry for a few minutes or until the oil surfaces. Remove from fire. Cool and store in glass jars.

Can be served with rice and rotis. Shelf life is more than an year.

Ingredients:

• Tomato - 1 Kg
• Salt - 300 - 350 grams
• Red Chilly powder - 150 -200 grams
• Oil -350 ml
• Tamarind -350 grams
• Mustard seeds -35 grams
• Fenugreek seeds - 20 grams
• Turmeric Powder -1 teaspoon

For Seasoning:

• Garlic - 85 grams(chopped)
• Mustard seeds - 1/2 tablespoon
• Black gram(split) -1 tablespoon