Tomato pickle
Ingredients
Tomato - 7 no.s
Red chillies - 15 ( you can add more if u wish to)
Asafortida - 1 tsp
Salt - to taste
Gingali oil - 2 tblsp
Mustard - 2 tsp
Water - 2 cup
Jaggery - 2 tsp
Method
Boil the whole tomatoes and red chillies into water for few minutes. See through that the tomatoes get cooked so well that the skins comes out separately.
Now grind them by adding jaggery and keep it aside.
In a pan, add oil and mustard and then add the paste and salt.
Let it get cooked and get thickened into a pickle consistency.
Once it starts leaving the pan and spitting the oil, add asafortida and mix well for 2 mins.
Tomato pickle is ready to serve.
Note: Do not cook this in high flame.
Store in air tight jar preferably glass jar. See through that there is no water droplets inside the jar. Handle the pickle jar with care. If maintained properly, this would long last for 1 week in room temperature and 3 weeks in refrigerator.
This is one of my favorite pickle which I love to cook, serve and eat. It goes so well as side dish with idlies, dosai, appam, kuzhipaniyaram, chappathi, upma, lemon rice, curd rice or any spiceless food. 😋😋😋😋😋😋😋😋 #PicklesFromAnjanasKaipuniyam
Pickle variety 4
#flavoursofindia #indianrecipe #indianrasoi #spicesofindia #tomato #tomatopickle #tomatothokku #tomatooorgai #tomatochutney #AnjanasKaipuniyam
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