Hot, Spicy and Flavoured Tomato Garlic Pickle is the delicious side dish for idli, dosa, rotis and curd rice. I usually make this in large quantity before the vacation starts since it helps a lot to carry for picnics and travel. The garlic's flavour blends well with the tomatoes and other spices and makes the pickle more tasty...
Ingredients for making Tomato Garlic Pickle:
(Yields the pickle weighing 1 k.g)
Ripened Tomatoes 2 kg
Red chilli powder 4 full tea spoons
Turmeric powder 1 tea spoon
Salt 4 to 5 tea spoons
Hing powder 1 tea spoon
Roasted Fenugreek Powder 1 1/2 tea spoons
Gingelly (Sesame Oil) 150 ml.
Mustard seeds 1 tea spoon
Chopped garlic from 15 garlic heads
How to make Tomato Garlic Pickle?
Wash the tomatoes well and grind them to juice in mixie in 4 or 5 lots and transfer the juice to a big pan with good height like a cooker vessel with heavy bottom.
Allow it to boil.
Mean while heat a wok and dry roast two tea spoons of fenugreek to golden brown and grind it to powder and keep aside.
Wait till the juice becomes half in quantity.
Heat 100 ml of oil in pan and saute it with mustard seeds. Once the seeds splutter add all the powders mentioned above including salt and chopped garlics (Except Fenugreek Powder) together to the oil and pour it to the boiling tomato juice.
Once the oil and spices are added to the juice, it will start spitting out the drops of juice out. Keep yourself away while stirring.
So cover the vessel with a lid in a way that a small portion of it is kept opened to let the steam out.
Keep the flame in medium.
Let it boil for 15 to 20 minutes.
Occasionally open the lid and stir it well.
When the tomato gravy texture comes to very thick consistency and the oil starts comes out, add the fenugreek powder and keep on stirring in full flame.
Add the remaining 50 ml of oil now and stir for few minutes.
Switch off the stove when it becomes completely dry and thick like paste.
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Comments
yummm...perfect with hot rice and rotis...
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