Tomatoes in a pickle??? Yes, this South Indian hot fiery pickle is my way of preserving tomatoes and my contribution to this month's Monthly Blog Patrolling (MBP) event: Preserve It hosted by Coffee of the Spice Cafe.
While browsing through Nupur's Q for Quick Carrot Pickle, i came across this recipe by Saffron of Saffron Hut. It sounded interesting, since i had never heard of or tasted tomato pickle before. But what really compelled me to give it a try was the vibrant red color of the pickle. The best thing about it is that it neednt be cooked in the sun and lasts for a year in the refrigerator according to Saffron. Its ready to be relished as soon as you are done preparing it. The con: you need oil to preserve it. Here's the recipe:
2 lbs tomatoes
8 green chilies
3 cloves garlic (optional)
1/2 tsp turmeric
1 tsp red chili powder (adjust according to your taste)
salt to taste
1/4th cup oil
1 tsp mustard seeds
1/2 tsp asafoetida
5-6 curry leaves
1. Wash and deseed the tomatoes (to remove extra water). Process them in a blender with the green chilies and garlic.
2. Heat about 3-4 tsp of oil in a cooking pan and add the mustard seeds to it. When they crackle, add the asafoetida, curry leaves and the tomato puree. Add salt and turmeric and on a LOW FLAME, keep cooking till the mixture releases oil and turns into the consistency of a jam.
3. Remove from the stove, allow to cool a little and mix in the chili powder. Transfer it to a sterilised jar. Heat the remaining oil and pour it over the pickle to preserve it for a longer time.