TOMATO PICKLE

INGREDIENTS

1 kg firm ripe tomatoes
2 tsp salt
2tsp red chili powder
1/2 tsp turmeric
1 1/2 tsp mustard
1/2 tsp methi (fenugreek seeds)
1/4 tsp hing (asafoetida)

FOR TEMPERING

5 tbsp oil
1 tsp chana dal ( split bengal gram)
1 tsp  mustard
1/4 tsp methi 
1/4 tsp hing
2 dry red chillies


METHOD

• Wash the tomatoes and wipe them dry.
• Chop them into small pieces and allow to cook in a wide pan  after adding salt and turmeric.
• Cook till reaches a semi solid consistency.
• Roast the mustard and methi separately and powder it along with chilli powder and hing.
• Mix it to the tomato paste.
• Now temper the tomato paste.
• Heat oil. Add mustard and allow it to splutter,
• Add chana dal, hing, methi ,red chillis and curry leaves.
• Add it to the tomato paste.
• Allow to cool and fill it in a clean and dry bottle.
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This pickle can be stored for 2-3 months and longer if stored in the refrigerator

PRECAUTIONS

Prepare the pickle in a dry area. Do not allow to come in contact with water.

Do not touch the ingredients with bare hands.

Always use a clean and dry spoon.