Recipe

Spicy Tomato Pickle Recipe

Add Step-by-Step Photos	Aravi_vel / All my dishes 10 months ago This tangy pickle from Andhra Pradesh (in South India) is so tasty it can be eaten with just plain boiled rice! Store it in the refrigerator and it will keep for a while. Prep:60m Cook:60m Servings:2	Aravi_vel
	indian tomatoes colorful

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Ingredients

1 kg firm red tomatoes washed and cubed

6 tbsps sesame oil (you can substitute this with vegetable/canola/sunflower oil)

2 golf-ball sized lumps of tamarind (remove seeds and soak in a little hot water to soften)

8-10 green chillies (adjust these to your taste if this amount is too hot for you)

2 tsps fenugreek seeds

2 tsps cumin seeds

2 tsps mustard seeds

1/2 tsp asafetida

Salt to taste

Directions

In a deep pan, heat 3 tbsps of sesame oil and add tomatoes.

Fry until they are soft and then mash roughly.

Grind the tamarind and green chillies into a paste and add to the mashed tomato paste.

In another pan heat 3 tbsps of sesame oil and add the mustard seeds. When they splutter add the fenugreek seeds and fry.

Now add the asafetida and remove from the fire.

Pour this hot mix onto the tomato-tamarind-green chilli paste and mix well.

Check and adjust seasoning.

Allow to cool and store in a glass bottle in the refrigerator.

Eat with plain rice or chapati or as an accompaniment with other dishes.

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Comments

chefmeow 10 months ago said:
Oh yum, love the sound of this. Greatness and a high 5.

ttaaccoo 10 months ago said:
Wow wow!! Thank you!! I walk by all the pickled and chutneyed bottles at the Indian Bazaar, wondering "Which 1 is really delicious?" Now a fresh way to have!!

5555555 thank you, Aravi

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