Pickles are very famous in India. When I think of the word pickle, the first thing which comes to my mind is hot rice and ghee mixed with the pickle. This is the best possible combination to have and holds good for tomato pickle too. This pickle is made by drying the tomatoes. Also, lots of oil is added which makes the pickle stay fresh for one month atleast. Check out how the tomato pickle is prepared.
- Tomatoes - 250 grams
- Tamarind - 50 grams
- Salt - As per taste
- Red Chilli Powder - 50 grams/as per taste
- Methi Powder - 1 tablespoon
- Chana Dal - 1 teaspoon
- Mustard Seeds - 1 teaspoon
- Cumin Seeds - 1 teaspoon
- Garlic - 6-7 cloves
- Oil - 8 tablespoons
Cut the tomatoes into small pieces and dry them completely for 2-3 days till it is dried up. Take a blender and add the dried tomato pieces, tamarind and salt.
Also add methi powder and garlic to it.
Blend to form a smooth paste and add red chilli powder and blend for one turn so that it gets mixed properly.
Keep this aside. Take a pan to heat and add oil to it. Add mustard seeds, cumin seeds and chana dal and once they pop add the pickle to it and mix well.
Once the pickle absorbs the oil, lower the flame and cover it with a lid and cook for 15 mins.
Once done, remove from heat and allow it to cool. Once cooled, keep it in a air-tight container and use it. You can store it for 1 month and use it.
You can use this tomato pickle as a side while having breakfast/brunch/lunch.