INGREDIENT
Tomato 1 kg
Tamarind lemon sized
Gingelly oil 150 gms
Salt as per taste
Mustard seeds for seasoning
Red chilli powder 50 gms
Turmeric powder 1 tsp
Asafoetida 4 tsp
Jaggery 3 tsp
Fenugreek powder 1 tsp
METHOD
Boil tomato till the skin gets peeled off
Grind it to a smooth paste along with tamarind
Take a kadai and pour the oil . Add mustard seeds ,asafoetida, When it splutters add the puree and let it cook in simmer for 15 to 20 minutes,,
Remove the lid and add turmeric powder ,chilli powder , salt and mix well.Let this mixture cook well for 25 min.Oil will start coming out of the tomato puree, At this stage add 3 tsp of jaggery and mix well. Finally add a tsp of Fenugreek powder .When the pickle cools store it in a air tight container,
Tomato 1 kg
Tamarind lemon sized
Gingelly oil 150 gms
Salt as per taste
Mustard seeds for seasoning
Red chilli powder 50 gms
Turmeric powder 1 tsp
Asafoetida 4 tsp
Jaggery 3 tsp
Fenugreek powder 1 tsp
METHOD
Boil tomato till the skin gets peeled off
Grind it to a smooth paste along with tamarind
Take a kadai and pour the oil . Add mustard seeds ,asafoetida, When it splutters add the puree and let it cook in simmer for 15 to 20 minutes,,
Remove the lid and add turmeric powder ,chilli powder , salt and mix well.Let this mixture cook well for 25 min.Oil will start coming out of the tomato puree, At this stage add 3 tsp of jaggery and mix well. Finally add a tsp of Fenugreek powder .When the pickle cools store it in a air tight container,
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