Tomato Pickle
Tomato Pickle Ingredients: Red tomatoes – 12 medium size Tamarind – 1 fistful, deveined and deseeded Garlic cloves – 20 medium to big size, peeled Red chilli powder – ¾ cup Fenugreek seeds – 1 tsp Mustard seeds – 3 tsp Cumin seeds – 2 tsp Rock Salt – ¾ cup Groundnut oil – ¾ cup Instructions: Wash the tomatoes in water to get rid of any dirt or dust. Take a kitchen towel and wipe them so that there is no trace of wetness. If required, dry them in room temperature for another 10 minutes. Finely chop all the tomatoes and add them into a big pan. Add rock salt and tamarind into it. Switch ON the flame and cook it on medium flame stirring occasionally. The tomatoes start to turn soft and mushy. Keep boiling until most of the liquid evaporates and the mixture starts to thicken. Keep stirring in order to prevent burning at the bottom of the pan. When the tomatoes are reduced to less than ¼ and isn’t easily slipping of the spatula, switch OFF the flame and allow it to cool. Once cooled, ad...