Tomato pickle is a creamy, tangy pickle prepared by grinding the tomatoes with the seeds and peels.There are so many versions where the tomatoes are first cooked and then used for pickles.Some blanch the tomatoes,remove the seeds ,peels and then grind it before making pickles.
But this Tomato pickle recipe is an easy method that could be made in a jiffy.I have used dried red chillies not only for colour but it gives a nice flavour to the pickles.For extra tanginess i have added tamarind extract which is totally optional.This tomato pickle goes well not only with curd rice but also with idly,dosai and chappati.Do try this pickle recipe that is a must for curd rice during summer time.
PREPARATION TIME : 10 MINS
COOKING TIME : 45 MINS
YIELD : 250 G
15 dried red chillies
1/2 tsp mustard seeds
1/4 tsp feungreek seeds
2 tbsp tamarind extract
1/2 tsp turmeric powder
1/3 cup sesame oil
A pinch of hing
Salt to taste
Dry roast the fenugreek seeds and grind it with dried red chillies.
Wash and grind the tomatoes.
Heat oil in a pan , add the mustard seeds and when it splutters add hing and ground tomatoes.
Add the ground fenugreek and dried chillies mixture.
Add salt, turmeric powder and let it boil.
Add tamarind extract and when it starts to boil reduce the flame to low and close it with a lid.Let it cook for 30 -35 mins or until oil separates.
The oil has separated and the pickle has become thick with creamy consistency.Switch of the flame and let it cool.Refrigerate in an airtight container.
Serve it with hot idly or just curd rice.