TOMATO PICKLE:

Prep & Cooking time : 1 hr
Serves -....
Storage time – 6 months
Cuisine: Andhra

Ingredients:

1 kg firm red tomatoes washed
2 ½ cups canola oil or sesame seed oil or vegetable oil or olive oil
½ pound tamarind (remove seeds and soak in a little hot water to soften)
¼ cup fenugreek seeds
3 – garlic bulbs (cut into small pieces)
Salt – 1 cup or enough
Dried red chilli powder – 1 cup or enough

For tempering/poppu/tadka/talimpu/seasoning:
½ cup oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)

How to make:

1.In a deep pan, heat 2 cups of oil and add tomatoes. In medium flame fry tomatoes until they are soft .Keep it aside(don’t cover it with any cover).Let it cool.
2.Grind the tamarind,fenugreek seeds and tomatoes into a paste .
3. Now add salt,red chilli powder,garlic pieces.
4.In another pan heat ½ cup of oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the red chillies, and sauté for 2 mts.Now remove from the fire.
5.Allow to cool and store in a glass bottle in the refrigerator.
6.Now have it with plain ghee and rice or chapati