Tomato Pickle/Pachadi/Chutney

Tomato Pickle/Pachadi/Chutney ~ Indian pickle

Dear Friends,

When we think of Tomato pickle we get a red color picture to our mind.

It tastes good with rice and ghee.

Ingredients:

Tomatoes                                          – 500 gms (Nearly 5 tomatoes)

Water                                               – 40 ml (To soak tamarind)

Tamarind                                          – 20 gms (Lemon size ball)

Oil (sunflower/groundnut/sesame)      – 4 Table spoons

Mustard seeds                                    – ½ teaspoon or less

Cumin seeds          / Jeera                           – 1/8^th  teaspoon or less

Fenugreek seeds / Methi seeds           – 1/8^th  teaspoon or less

Coriander seeds / Dhaniya                  – 2 teaspoons

Urad dal / Split Black gram                  – 1 teaspoon

Red chilies                                          – 20 gms (Nearly 10) (Increase or decrease according to the spice level you desire)

Turmeric powder                                – ½ teaspoon or less

Curry leaves                                       – 10 leaves (one leaflet)

Asafetida or Hing                                – Pinch (Nearly 1/8^th teaspoon)

Salt                                                    – To taste (½ teaspoon)

Chopped Coriander leaves                   – ½ Table spoon

Chopped Onions                                – 1 Table spoon (Optional)

Procedure:

1. First wash tomatoes and cut them to pieces (eight parts each).

2. Soak tamarind in water for 15 minutes or boil it with water in small vessel on stove or in MW. Squeeze and filter the tamarind juice/pulp. Please make sure the pulp is thick. OR, If you have tamarind paste you can use it directly.

3. Pour one tablespoon oil in a fry pan, add mustard seeds. When mustard seeds pops up add Jeera, Methi, Dhaniya, Urad dal Splitted red chillies into it. Roast them in a medium flame till urad dal changes it color to light brown. Switch off the stove collect this roasted grains into a small bowl and add hing and salt to it. Allow these grains to cool.

4. Now in the same pan with the left out oil (or take another pan add little oil) put tomatoes pieces, turmeric powder and little salt into it and allow them to cook for 3 minutes (Until tomatoes become soft). Allow it to cool, after tomatoes are cooked.

5. After the grains cooled to room temperature collect them in mixie jar or blender, grind them to powder. Now add tamarind pulp and tomatoes and grind it again to paste.

6. Take a fry pan pour the remaining oil add mustard seeds (other tampering items what ever you wish), curry leaves and after mustard seeds pop up, add chopped onions and cook till onions become transparent. Now put the flame to low and add the pickle from mixie jar and mix it well. Allow it to cook for a minute and switch off the stove. Finally add chopped coriander.

Dish is ready to be served.

It tastes good with rice/idli/vada/dosa/upma any of the break fast items. You can use green chilies instead of red chili. But I used red chilies as the color goes well with tomato.

If you put in a refrigerator it will be good for ten days. Try to consume with in three days if you are not refrigerating this.

Hope you will make and enjoy eating this recipe.