TOMATO PICKLE

  A simple and easy pickle which can be made even by a beginner in cooking is tomato pickle. As a child I remember my mom preparing two varieties of tomato pickle(store and use). One is so elaborate and the other one is the one which I am going to present now. In both the versions fresh  firm red tomatoes are used.
In the first kind the tomatoes are cut and marinated in salt and turmeric and then sundried and the pickled in oil, chilly powder and fenugreek powder mixture. This pickle has a longer shelf life and remains for months together. The procedure used to prepare maagai is used for this pickle also.
The second version is so simple but this needs to be refrigerated to remain fresh for a longer time. Leave behind the time and shelf life, this tangy and spicy preparation is sure to be completed in a week by your family.
INGREDIENTS

• Tomatoes                      2 kg
• Salt                                1/4 cup
• Red chilly powder          1/4 cup
• Mustard seeds               3 Tsp
• Hing                               1/4 Tsp
• Fenugreek powder         2 Tsp
• Sugar                              2 Tsp
• Tamarind paste              3 Tsp(thick)
• Oil                                  1 cup
• Turmeric                        1 Tsp

PROCEDURE
Heat half of the oil in a pan , add the mustard seeds and once they splutter add hing and turmeric powder. Cut tomatoes into as small pieces as possible and add to the oil. Cook on a slow flame while stirring in between. When all the water evaporates from the tomatoes add the salt ,sugar, tamarind paste and fenugreek powder(Dry roast methi seeds and grind to fine powder). Cook for another 5 to 7 minutes till all the mixture is dry. Now add the remaining oil and red chilly powder and stir again. Adjust salt and chilly powder if required. Switch off the flame, cool and transfer into a dry bottle and refrigerate.
TIPS AND SERVING IDEAS

• Choose ripe yet firm tomatoes for the pickle to last longer.
• Be sure to use a dry spoon every time.
• Serve with rice or idli or dosa or even chapathi.