Tomato Pickle

Here is my next recipe for the tomato season. My mom prepared this and my only work was to shoot and eat. This one can be a side dish for rice or chappathi, serve as spicy jam for bread toasts or chutney for dosas. Too much na! You can preserve it for at least 15 days with refrigeration. Here goes the recipe. 

Ingredients:

Tomato - 1 Kg

Red Chillies - 30 - 40

Tamarind - Lemon sized

Lemon - 2

For Seasoning:

Gingelly Oil - 1/2 cup

Mustard and Urad Dhal

Curry Leaves

Aesfoetida 

Method:

Cut the tomatoes and sun dry it for a day. Also sun dry the chillies. 

In a mixer grind the red chillies first without adding water. Then add the tomatoes and tamarind and grind it to a coarse paste. 

In a kadai, add the gingelly oil and the items for seasoning. Once the mustard seeds splutter, add the ground paste and keep on stirring. 

Take care that it is not stuck to the kadai. Likewise keep stirring till the raw smell goes off. 

Switch off and store it a container for about 15days. 

I am sending this to SWC-Meals on Wheels conducted by Lakshmi