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TAMATAR KA ACHAAR OR TOMATO PICKLE Recipe | | Chutney/Dips Recipe by Shubhra Mahapatra |
| | INGREDIENTS | Tomatoes 1 kg
Chopped Ginger in medium pieces 25-30 grams
Chopped Garlic-3 big pods or 50 gms
Chopped Green chillies-6
Dry red chillies-5
Red chilli powder-2 tbsp
Sugar-1 tbsp
Salt-50 gms
Vinegar-1.5 cup
Astofoetida or Hing- 2tsp
Chana daal- 2tsp
Kalaunji or Kala jeera-2tsp
Curry leaves-1 small bowl ,Methi seeds-1 tsp
Cooking oil- 1.5 cups
Mustard seed- 2 tsp
Coarse mustard powder- 2 tbsp
TO ROAST AND GRIND:
Jeera or cumin seeds - 50 gms
Methi or fenugreek seeds-25 gms | | METHOD | Clean the tomatoes and cut into four pieces.
Roast jeera and methi seeds and grind them seperately.
Heat 1 cup oil in big pan and keep the other 1/2 cup aside.
Now in this oil, add chopped garlic and ginger and fry till light brown.
Break dry red chillies into 3-4 pieces and add to garlic and ginger.
Now put some chopped green chillies and chana daal.
Fry it but it should not turn black.
Add chopped tomatoes and cook it till tender but it should not dissolve now.
Add sugar and keep stirring.
Now cook it till it dissolves
Add salt, chilli powder, roasted methi and jeera powder
Cook it till it mix with the tomatoes.
Then add mustard powder.
Add vinegar.
Remember,this pickle is medium in thickness - neither watery nor thick. Remove when it reaches this consistency.
Now in another pan, heat 1/2 cup oil
Put Mustard seed and fry until it splits.
Add kala jeera or kalunji, methi seeds, astofoetida or hing and curry leaves.
Fry for 2 seconds but it should not turn black.
Remove this mixture.
Now add this mixture to tomato pickle which is already ready and mix everthing well.
Cool and fill it in a clean jar.
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