Tomato pickle or Tomato nilava pachadi

March 2, 2008 at 3:28 am 4 comments


tomato-ooragaya.jpg

Tomatoes : 1/2 kg. or 500 gms
Tamarind : 50 gms or Big lemon size
Red chilli powder : 1/2 cup
Salt : little less than 1/2 cup
Turmeric : A pinch
vegetable oil : 6 table spoons
Ginger garlic paste : 3 teaspoons ( freshly prepared )
Methi(Fennugreek seeds) powder and Jeera(cumin seeds) powder : each pinch
Mustard seeds : 1/4 tsp
cumin seeds : 1/4 1/4 teaspoon

tomato-ingredients.jpg

tomato-popu-1.jpg
Preparation:
1 . Wash the tomatoes, dry it with paper napkin and chop them in to medium size pieces.

2. Heat one table spoon oil, add tomato pieces, tamarind and turmeric powder. Fry on medium flame. Stir it constantly until the mixture is very thick. Now the tomatoes will be soft and almost dry. Later, turn off the heat. Keep aside for cooling and mash it.

2 . Heat oil in another kadai. When the oil is hot add mustard seeds and cumin seeds, once they pop, add ginger garlic paste, fry for a minute. Turn off the heat. Keep it for cooling. After cooling, add red chilli powder, salt, cumin powder, methi seeds powder and mix well. Then add mashed tomato mixture. Mix very well.

Store it in a dry glass jar. It is very tasty with rice, chapati, bread. Pickle can be preserved for more than one month. If kept in the freezer it will be tasty for 2-3 months.

tomato-preparation.jpg

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Entry filed under: Pickles. Tags: , .

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4 Comments Add your own

  • 1. Praveen  |  December 14, 2008 at 11:31 am

    Its wonderful and mouth watering…

    Reply
  • 2. bulli  |  December 20, 2009 at 3:27 pm

    hey… thanks for your recipe. i am going to prepare tomato pickle…. let’s see what happen if i serve this to my husband… 🙂

    Reply
  • 3. habeeb  |  September 6, 2010 at 6:19 pm

    Please e mail to recipes Thank you.

    Reply
    • 4. vbalusani  |  September 22, 2010 at 4:49 am

      Thanks friend.This is my blog e mail address. vbalusani.wordpress.com.

      Reply

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