Tomato Pickle

  

TOMATO PICKLE

INGREDIENTS:

1)   Tomatoes : 8
2)   Garlic : 7-8 (pressed)
3)   Oil : 1/4 cup
4)   Mustard seeds : 1/2 tsp
5)   Urad dal : 1/2 tsp
6)   Asafoetida / Hing : a pinch
7)   Red chili powder : 1 tbsp ( according to your spice level)
8)   Turmeric Powder : 1 tsp

HOW TO MAKE:

1)    Make tomato puree out of the tomatoes and keep it aside.



TOMATOES

TOMATO PUREE

2)    Heat 1/4 cup of oil in a wide pan and add mustard seeds, urad dal and hing.

MUSTARD SEEDS



ASAFOETIDA OR HING

3)    After it sputters add the garlic, fry them for 2 mins.

PRESSED AND CRUSHED GARLIC

4)    Finally add the tomato puree, turmeric powder, salt and red chili powder.

TURMERIC POWDER

RED CHILLI POWDER

5)    Cook in slow heat until it becomes thick and oil starts leaving on sides and top. Make sure you stir   every 2-3 minutes.

6)    Remove from heat once the consistency is thick and oil starts floating on top. Store it in an air-tight container.

TOMATO PICKLE

7)   You can use it up to a couple of months.

RATING NOTES:

              DIFFICULTY LEVEL    :   Easy

              RATING  POINTS         :    8/10**

**  Cooking this dish till thick and till oil comes up (i.e removing the moisture content almost completely) helps to store this for a longer time.

     Preferebly use red ripened tomatoes for best results.