Pickles , Thokku, chutney or any variety made out of tomatoes will get over quicker in my home due to its tangy taste which accompanies very well with any food items. ( Rice or Rotis ). Its really difficult to have a good meal without our favourite tangy, spicy tomato pickle bottle on the dining table. I already posted my version of making Tomato Pachidi / Tomato Thokku earlier ( My first Post !!). But I made a pickle version this time mainly to give it to my dear friend. It came out very well with good flavour and taste but unfortunately this pickle could not be delivered to her this time. Next time, it would surely satisfy their tongue and make me happy. This version is mainly suited for long travels.
Ingredients
Red Ripe Tomatoes - Around 25 mediumSesame Oil - 3 tbsp
Oil - 1/2 Cup
Hing / Asafoetida - 1 Dash
Salt - To Taste
Turmeric Powder - 1 tsp
Pickle Powder
Dry Red Chillies - Around 15 ( Very Spicy Ones)
Fenugreek Seeds / Vendhayam - 2 tsp
Coriander Seeds - 1 tsp
Method
Wash the tomatoes and dry them on a tissue paper or a plate. Cut them into tiny pieces and keep it ready. Meantime, dry roast the fenugreek seeds and dry red chillies in a frying pan and grind them into a fine powder. In a big frying pan / kadai, add all the chopped tomatoes and allow them to cook by covering the pan with a lid. After a while, you might notice a semi gravy of tomatoes floating in the pan. Open the lid and add turmeric powder, pickle powder, salt, hing and some oil and stir them nicely. Keep the lid open and allow the tomato paste to thicken slowly. Though this process might take some time, the final outcome is going to be yummy. After the paste thickens like above, finally add the sesame oil to the tomato pickle. Mix them well and switch off the flame when you see the oil oozing out of the pickle from its side. The pickle should be cooled completely before transferring into a dry storage container.
Tips
Keep the cut tomato pieces under the sun for few hours before making the pickle. This enhances the taste of the pickle and lasts longer.
Variations
Adjust the spice level according to your taste buds by reducing the dry red chillies in the pickle powder.
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