Tomato Pickle

Tomato pickle is also known as tomato thokku. This pickle can be consumed with dosa, idli , parathas, upma, and curd rice. It can stay good for 2-3 months if you keep it in the refrigerator.

Ingredients:

• 5-6 Tomato
• 5-6 Garlic cloves
• 2-3 dried red chili pieces
• Fistful curry leaves
• Tamarind- gooseberry size
• 2 tsp Red chili powder
• ½ tsp Turmeric powder

• Salt as needed
• ½ tsp + 1 tsp Mustard seeds
• 1 tsp Fenugreek seeds
• 3 tbsp oil
• Jaggery- optional
• ¼ tsp hing

Method:

• Wash, dry, and chop the tomatoes finely
•  Peel the skin of garlic, cut into big pieces and keep it aside
• Dry roast the mustard seeds (1 tsp) and fenugreek seeds until they change color
• Grind nicely to make fine powder and keep it aside

• Take a pan, add oil to it
• Once the oil is hot, add tomato pieces and tamarind
• Mix well and simmer it for 10 minutes on low flame
• Let it cool down
• Grind it to make a smooth paste
• Take a pan, add oil, and heat it
• Add mustard seeds and let them crackle
• Add hing, garlic pieces, curry leaves, and dried red chilies

• Once garlic pieces start changing color, add tomato paste
• Then add turmeric powder, mustard+fenugreek powder, salt, and jaggery
• Mix well and cook till the tomato reaches the pickle consistency
• After it cools down, transfer it to a glass jar.

Back to Savi’s Kitchen!