Related Posts with Thumbnails

Friday, October 22, 2010

TOMATO PICKLE

TOMATO PICKLE
Tomato pickle stays for more than 6 months ,if proper care is taken while preparing without touching water..
Materials:
Tomatoes - 1 kg
They should be well washed and dried with a dry cloth.
Avakai karam chillie powder  1/4 th kg
Avakai karam (chillie powder)is used in mango pickle, prepared in the months of summer,the red chillie is broad and long, is from Guntur,of Andhra pradesh,it will be rich red in colour,and it will not be too spicy n hot.Iused the leftover pickle chilli powder now and the rich red colour is due to that..
or
Aashirvad karam 100 gms or a little more
Ordinary locally made chillie powder  is from thin and short redchillies and it is very hot n spicy,we use them in curries.So less amount is used.
Tamarind 50 gms
Salt 100 gms
As now a days iodized salt is used less qty of salt is enough
Method:
Soak(washed and dry) tomatoes in salt and tamarind for 2 days.
(Mix in between 1 to 2 times per daywith a dry plastic spoon).
From 3 rd day keep dry open  in sun light.
Place the tomato  pieces  and the tomato liquid seperately in  plastic basins.
If it is dry sunny weather then one day sunlight is enough.
Or else if it is cloudy then 2 to 3 days of sunlight are needed.
And immediately in the evening prepare the pickle.
In the mean while before making pickle ,dry roast 1 tbsp of mustard seeds,and half tbsp of methi seeds in a pan.
Dry grind it in to a powder after it is cool.
next grind the dried tomato pieces and the left over tomato juice  in to a paste along with chilli powder, and mustard and methi powder.. and keep it aside.
Place a pan on the stove,and add 1/2 kg of oil to it,then after it is heated add 2 tbsp of channa daal,2 tsp mustard seeds,red chilli slits of 4 nos,hing, and ,then after they stop spluttering add (washed and dried)curry leaves toss well for 2 minutes.
This is to ensure the tomato pickle mixture not to get spoiled ,if at all any moisture is left over.
Lastly add the grinded paste of tomato pickle to it and fry for 2 minutes.
Thats all.Switch off the stove.
Store it in a airtight container after it is cool..
Serve with steamed hot rice or dosas n rotis..
Garlic flakes can be added in seasoning in small quantities of pickle  taken outside ,foronce in every  month ..Idonno because i use garlic very rarely..
This recipe i am sending to the event conducted by Nivedhita and Jagruthi
COMPLETE MY THALI-PICKLE..
And one more thing i want to say,if u r in a urgency,then soak tomatoes along with tamarind and salt in the eve,leave it overnight.Next day morn grind it in to a paste and season it as in the proceedure.. No need of sunlight etc.This will stay for more than 20 days..No touch of water,and ample amount of oil is enough for it to stay fresh..

14 comments:

  1. wow...yummy and drooling pickle... lovely colour..

    ReplyDelete
  2. Like this version of pickle,looks fiery red and mouthwatering,exactly how I want!

    ReplyDelete
  3. Hi Kanthiji,

    Lovely deep colour...hmmm..:)

    Dr.Sameena@

    www.myeasytocookrecipes.blogspot.com

    ReplyDelete
  4. yummy recipe!keep it up.do visit and comment on my food blog too.my blog is meghasyummyfooddelight.blogspot.com

    ReplyDelete
  5. pickle looks so mouth watering ..love the rich red color ..yummy

    Satya
    http://www.superyummyrecipes.com

    ReplyDelete
  6. Bookmarking this one , i love when someone writes recipes by weight rather than cup measurements for pickles.Thanks for the recipe

    ReplyDelete
  7. What a lovely fantastic color..tongue tickling n yummy pickle..love it!

    US Masala

    ReplyDelete
  8. loved the colour.. mouth watering!

    ReplyDelete
  9. Lipsmacking tomato pickle, looks super tempting..

    ReplyDelete
  10. Wowwww.. this is my fav pickle kanthi garu.. looks really tempting and perfect.. thanks for the wonderful recipe :)

    ReplyDelete

Thank you for going through my post,hope you liked it.Leave your comments /suggestions before leaving,it will be very encouraging.Your feed back is important to us.Keep visiting.