The best part about having a vegetable garden at home is
that sense of pride that fills your chest every time you look at a fresh sprig
of mint/coriander, a juicy stalk of celery or a ripe swollen tomato! I have
this wild variety of tomato growing in my garden that’s so juicy and tangy, and
just a bit larger that a cherry tomato. My gardener brings me a whole bunch
everyday and I’m running out of ideas to use them! So I put together this quick
tomato garlic pickle which is a recipe that I learnt from my mother-in-law; and
it goes surprisingly well with just about anything- paranthas, puris,
sandwiches, or even as a spicy supplement with curd rice and pappad!
Ingredients
6 ripe tomatoes, chopped roughly
1 full pod of garlic, peeled
¼ tsp fenugreek (methi) seeds, roasted and powdered
1 tsp mustard seeds
¼ tsp asafoetida (hing)
¼ tsp turmeric powder (haldi)
1 tsp red chilly powder
¼ tsp sugar
½ tsp salt to taste
3-4 tsp vegetable oil
Method
Heat oil in pan, and add the mustard seeds, asafoetida and
turmeric powder. Add the powdered fenugreek seeds and the garlic. Fry for a
minute. Now add the chopped tomatoes. Season with salt, sugar and red chilly
powder. Allow to simmer till the tomatoes are completely done (about 10-15min);
or until you see the oil bubbling on the sides of the pan. Allow to cool
completely, transfer to a jar and refrigerate.
The pickle lasts refrigerated for up to 2 weeks.
garden fresh is always the best.....the pickle is really nice.
ReplyDeleteLooks yum.....will give it a try
ReplyDelete- Reena