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Hot Tomato Pickle Recipe
Pickles are not easy to make. It takes 2-4 weeks to make the delicious Indian pickles. In earlier days, our grandmothers used to make pickles and the trend carried forward to our mothers. These days, lack of time and busy work schedules have forced women to buy ready made pickles from supermarkets.
During
weekdays,
working
women
hardly
get
any
time
to
cook
something
special
in
the
kitchen.
As
today
is
Friday,
you
have
two
days
to
try
some
different
dishes
that
can
add
flavour
to
your
meal
and
a
colour
to
the
plate.
How
about
making
a
simple
pickle
that
can
be
prepared
in
just
1
hour
(maximum).
Lets
check
out
the
recipe
to
make
hot
tomato
pickles.
Hot tomato pickles recipe:
Serves:
6-7
Preparation
time:
20
minutes
Cooking
time:
20
minutes
(excluding
marination)
Ingredients
- Tomatoes- 500gms (red and green tomatoes or either one)
- Green chillies- 10-15
- Ginger- 1 inch (finely chopped)
- Garlic- 1 whole clove (peeled and minced)
- Turmeric powder- 1tsp
- Red chilli powder- 1tsp
- Mustard seeds- 1tsp
- Fenugreek seeds- 1tsp
- Vinegar- 2 cups
- Salt- To taste
- Oil- 1 ½ cup
Procedure
- Wash the tomatoes and slice them. In a bowl, mix with turmeric powder and salt. Soak them in vinegar and marinate for 2 hours.
- Blend garlic, ginger, green chillies and ¾ mustard seeds together. Add few drops of vinegar in the grinder. Make a paste and keep aside.
- Heat oil in a pan. Add the remaining mustard seeds when the oil is hot.
- When the mustard seeds splutter, add the fenugreek seeds. Mix well and cook till the fenugreek turns brown.
- Add the ginger, garlic and chillie paste in the pan and cook on low flame.
- Now, add the marinated tomatoes in the pan and the remaining vinegar. Stir well and bring it to boil.
- When a layer of oil forms on the surface, put the pan off flame.
Let the pickle cool. Store in an air-tight container. You can also have it hot with rice or rotis. This pickle can be stored for maximum 1 year!
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