Last wednesday, I bought two basket of wine tomatoes in our Farmer’s Market. Tomatoes were fully ripened, so I thought of pickled & store it for a while. Andhra style pickle is one of my favorite, during master’s degree many of my friends were from Andhra. They used to bring varieties of pickle, most of the days we were survived with it and its heavenly feeling.
It is easy & simple dish to prepare and goes well with steamed rice, chappati, idli, dosa, etc., It can be stored in air tight container & refrigerate for a month.
Wine Tomatoes (ripen) – 2 kg (chopped)
Red chili powder – 1/4 cup (as per taste)
Tamarind extract (thick)- medium gooseberry size (soaked in water)
Jeera / cumin powder (dry roasted) – 1/2 tbsp
Fenugreek / methi powder (dry roasted) – 1 tsp
Mustard powder (dry roasted) – 2 tsp
White distilled vinegar – 1 – 2 tbsp (optional)
Salt as required
Gingelly oil / sesame oil – 1/2 cup or as required
Mustard seeds – 1/2 tbsp
Jeera / cumin – 1/2 tbsp
Urad dal – 1/2 tbsp
Garlic cloves – 10 – 15 nos.
Ginger – 1 tbsp (thinly chopped)
Whole dry red chilies – 7 nos (chopped)
Hing / Asafoetida – 1/2 tsp
In a pan add a tbsp (tablespoon) of oil, salt, cover & cook the tomatoes for 15 – 20 minutes on medium flame or until the moisture evaporated.
Now add the concentrated tamarind extract, red chili powder, jeera powder, fenugreek powder & mustard powder.
Start to temper in another small pan, splutter the mustard seeds, jeera & urad dal.
Add garlic & cook it until brown in color & finely add the dry red chilies (chopped).
Remove the pan from the flame , add hing or asafoetida, pour the tempered mixture to the cooked tomatoes & mix it well.
Now keep the tomato mixture & cook it in very low flame for another 15 minutes (without cover) or until oil floats on top.
Once the pickle is done, bring it cool, add the vinegar & mix it well.
Serve & enjoy it !!