This is a tasty pickle recipe for rice, chapathi and parathas. Ripe tomatoes are used for making this pickle. Tomatoes are cooked with ginger, garlic and green chillies on medium flame until it becomes a thick paste and all the moisture gets evaporated. Glacial Acetic Acid is used as a preservative for this pickle. In the end, it is tempered with mustard, red chilli and curry leaves that make it more aromatic and flavoursome.
Preparation Time: 30 minutes
Cooking Time: 1 hour
Servings: 1100 g
- Tomato 1 kg, chopped
- Green Chilli 50 g, minced
- Garlic 100g, grated
- Ginger 50 g, grated
- Rai Dal 25 g
- Methi 10 g
- Cumin Powder 20 g
- Red Chilli 5 tsp
- Haldi 25 g
- Black Pepper Powder 1/2 tsp
- Salt to taste
- Curry Leaves 4 sprigs
- Mustard Oil 400 g
- Hing 5 g
- Glacial Acetic Acid 2 tsp
- Whole Red Chillies 5-6
- Mustard 1 tbsp
- Heat oil in a heavy bottom large kadhai. Add methi and fry till it changes the colour.
- Add hing, haldi, pepper powder, rai dal and cumin powder. Saute for few seconds.
- Add grated ginger, garlic and green chillies. Fry for a minute.
- Add tomatoes and cook on medium flame stirring in between so that it does not start browning from the bottom of the vessel.
- When the tomatoes look thickened and fat rises up, add red chilli powder and salt. Cook again for a minute.
- Switch off the flame and add glacial acetic acid and mix well.
- For tempering, take one tablespoon oil in a small pan and add mustard. Let it crackle.
- Add whole red chillies and curry leaves.
- Once they look fried, remove from fire and pour this tempering over the pickle. Mix well. Store them in an air tight jar.