Tomato pickle

 

Ingredients

    Tomato – 5 [chopped]
    Garlic – 4 cloves [chopped or mashed]
    Red chilli powder – 3 tbsp
    Curry leaves – 1 spring
    Mustard seeds – ½ tbsp
    Jaggery – 2 tbsp [grated]
    Turmeric powder – ¼ tsp
    Tamarind paste – ½ tbsp or tamarind water – 2 tbsp
    Asafetida – a pinch
    Salt to taste
    Sesame oil – 5 tbsp

For roasting & grinding

    Mustard seeds – 1 tbsp
    Fenugreek – 1 tbsp
    Dry roast above ingredients & finely grind without water

Method

    Heat sesame oil in a pan add mustard seeds & let it splutter. Then add garlic sauté till light brown.
    Add curry leaves & asafetida sauté.
    Add ground mustard & fenugreek powder sauté on low flame.
    Add tomato, turmeric & red chilli powder sauté till soft[Apr 15 min].
    Add tamarind paste & salt mix well & cook for another 5 min.
    Finally add jaggery mix well & cook for 5 min.
    Once it’s ready, cut off heat & let it cool & store in an airtight container use within 3 days
    Serve hot with rice, idli or dosa