Today's Recipe is an instant tomato pickle which as all pickles gets better with age.It has a long shelf life too..can stay for upto 3 months if you follow all the tips given by me in this video so please watch the video till the end.
Ingredients 250 grams (5 large )tomatoes chopped into cubes 1/2 cup of ginger garlic paste(10 cloves of garlic & 1 inch of ginger) 2 tbsp of udid dal 4 tbsp of red kashmiri chilli powder 2 tbsp of imli/tamarind paste (soak 1/2 tbsp of tamarind in 1/4 cup of hot water for 10 mins ,squeeze out the paste /pulp) 1/4 tsp of mustard seeds/rye 1/4 tsp of hing/asafotedia 1/4 tsp of haldi/turmeric powder 1 tbsp of jaggery/gul(as per your taste) salt to taste Method Heat 4-5 tbsp of oil in a pan,once the pan is hot add the mustard seeds,hing , haldi.& the udid dal ....add the ginger garlic paste fry well. Add the tomatoes,fry for a while,cover & cook for 10 mins till the tomatoes are soft and cooked ,keep stirring in between to ensure that the tomatoes don't stick to the bottom of the pan, After the tomatoes are cooked ,add salt to taste as well as the jaggery.add kashmiri red chilli powder and cook for a minute or so. Turn off the heat and add the tamarind pulp ,stir well.. Tomato pickle is ready.Once completely cooled down transfer to a dry & clean glass jar/bottle.
Comments