Try this spicy tomato pickle, heavenly taste. Ripe tomato - 1kg Tamarind - 200g( soak it in hot water for 1/2 hr.) Grated ginger - a teaspoon Grated garlic - a teaspoon(optional) Red chillies - 500g ( powder them in mixie, if u want u can add more) Fenugreek - 2 tbls roast and groud. Curry leaves - handful. Crystal salt - as required. Sesame oil - should be generous Mustard - a tablespoon First grind tomatoes and soaked tamarind together into a coarse paste. Now add oil in kadai. Add mustard, curry leaves, grated garlic and ginger . Wait for mustard to splatter. Then add Tomato and tamarind paste. And stir and cover it inbetween to avoid thick paste splashing out. Add crystal salt and powdered red chilli powder. Again wait for sometime stirring till the oil gets separated. Finally add roasted fenugreek powder. Wait till the pickle completely gets cooled. Transfer to a jar and enjoy. The added oil should be above the pickle paste. keep it in fridge. Best combo with curd rice and even chapati poori.
the tomatoes slices are mixed with rocksalt and turmeric to leave the juices for 3 days. then the pieces are sundried while the tamarind is soaked in the residual juices and left in the sun. i shared that method and recipe somewhere here. the pickle made thus stays for a couple of years in the fridge. use the country ones for better taste and sesame seeds/gingelly/nallennai is the preferred best oil for pickles. but wrong time to try tomato pickles with it prized at 75-100.
Tomato slices + rock salt + turmeric. Whether this combo is kept in fridge? Because if you keep it outside, will it not smell? I think I have made like this while making lemon pickle. But I don't how far this will go with tomatoes.
i make it every year tested tried. you mix it by shaking it. salt and turmeric will not allow it to spoil. well if we don't mind brine why should this smell?? just wondering
