Tomato Chili Pickle with Garlic

 

When there is an abundance of tomatoes and chilies growing in the garden, what better than to make tomato-chili pickle! This is a slight variation of the tomato pickle I made last year. I included garlic this time.

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What you’ll need:

  • Fresh Tomatoes Chopped – 10 medium/large
  • Chilies – about 1 cup (add more or less per your taste. I picked only the red ones because I wanted to use them up, but anything with a good amount of heat would do)
  • Garlic Sliced – 1/2 cup
  • Mustard Seeds – 4 to 5 tbsp
  • Fenugreek (Methi) Seeds – 2 tbsp
  • Turmeric Powder – 2 tsp
  • Tamarind Paste made fresh by soaking about 2 tbsp tamarind
  • Sea Salt to taste (about 4 to 5 tbsp)
  • Red Chili Powder to taste
  • Sesame Oil – 1/2 cup
  • Mustard Seeds for Seasoning – 1 tsp
  • Hing or Asafoetida – 2 tsp

 

Method:

1. In a large pan, dry roast the Mustard Seeds and Fenugreek Seeds on medium-low until they start to splutter and turn golden and your kitchen is filled with a nice aroma. Keep aside and powder once it has cooled a bit.

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2. In the same pan, add the chopped tomatoes, garlic and chilies. Cover and let simmer on low for about 15 to 20 minutes – until it has turned pulpy, turning it now and then.

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3. Add the tamarind paste and let it simmer another 5 mins.

4. Add Salt, Turmeric Powder, roasted Mustard & Fenugreek Powder and Chili Powder. Mix. Let simmer covered for another 5 to 10 minutes. Turn off heat.

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At this stage, taste and adjust the flavors to your liking.

5. In a small pan, warm up the sesame oil and add Mustard Seeds and Hing for seasoning. Once it starts spluttering, add to the pickle. Mix well.

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6. Once cooled, pour into containers and store in fridge. Enjoy!

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