TOMATO CHILLY GARLIC PICKLE

TOMATO CHILLY GARLIC PICKLE

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I love pickles all year round with my food but don’t like to buy them from outside. Believe me nothing can beat homemade stuff. I always make pickles of many varieties in the summer season to last us a year long. Generally we are used to make mango, chilli , or lime pickles. But this year, my masi  gave me a recipe for a tomato chilli garlic pickle — may be it’s a south Indian recipe, I am not sure. She had received the recipe from one of her neighbor — it’s a long story. But when we tried this pickle it was awesome and we were hooked to the taste of it. At first we tried a small quantity but then ended up making a huge batch of it.

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This tastes good with everything — be it curd rice or parathas or breads  simply with anything. And the best thing of this pickle is that it’s all cooked and needs to be only 2 days in the sun. Since in Bangalore, we hardly get good sun for papads and pickles, this particular recipe is a hit. Do try and enjoy home made goodies. It’s always healthy to make things at home rather than buying bottled goods. Happy cooking, enjoy.

Image of TOMATO CHILLY GARLIC PICKLE

SHOWED SOME SUN TO MY COOKED PICKLE FOR EXTRA PRECAUTION FOR BANGALORE WEATHER.

RECIPE FOR TOMATO CHILLY GARLIC PICKLE:

Ingredients:

  • 1 Kg – Tomatoes ripe and juicy
  • 2 tbs – chopped garlic
  • Salt to taste
  • Sugar to taste
  • 4 to 5 tbsp – Tamarind or more if you like

Ingredients for the masalas to be dry roasted and ground to a fine powder:

  • 25 gms – Cumin seeds
  • 25 gms – Mustard seeds
  • 25 gms – Fenugreek seeds
  • 4 to 5 tbsp – Dry red chilly powder

Method for making the dry roasted ground masala

  1. Dry roast the cumin, mustard and fenugreek seeds on low flame till nice aroma arises out of the masalas
  2. Cool them and mix with red chilli powder and dry grind to a fine powder.

Ingredients for the tempering or tadka:

  • 6 to 7 – Whole dry chillies
  • Curry leaves  handful
  • 1 tsp – Cumin seeds
  • 1 tsp – Mustard seeds
  • 250 mls – Mustard Oil
  • 6 to 8 tbsp – Garlic crushed

Method for making the pickle:

  1. Slit the tomatoes into four parts leaving the bottom intact.
  2. Fill with salt and tamarind and arrange in a steel vessel or glass bottle and tie a cloth tightly on the top.
  3. Place the glass jar in bright scorching sun for 2 days. After 2 days the tomatoes will become all mushy and pulpy, take these tomatoes along with all the juices in a blender and the above dry roasted and ground masala, salt, sugar, and some garlic, grind to a smooth paste.
  4. Now, heat up a big heavy bottom pan preferably nonreactive; add 250 ml oil and when it starts to heat add tempering spices in it and when the spices start spluttering add in the crushed garlic and fry for a while till it turns pink in colour.
  5. Now, add the above tomato paste by bringing the flame to low then mix everything; increase the flame to medium and cook for a while, half covered so that the pickle doesn’t splutter everywhere.
  6. Cook till all the moisture evaporates from the mixture and the oil starts to float on the top — the consistency must have become much dense and the colour much darker as shown in the pictures of the pickle. This will take lot of time and continuous stirring is required, so be patient.
  7. Take a taste test to check the seasonings, if anything needs to be adjusted adjust now.
  8. Cool the pickle and store in sterilized airtight glass jars, if possible show some sunlight for few days. Your pickle is ready to be enjoyed with any meal.

NOTE:

  • Always use a dry clean spoon to take the pickle out of the jar.
  • The top layer of the pickle should be submerged in oil as this oil protects the pickle and keeps it fresh for more than an year.
  • When you make any kind of pickle always ensure you are doing that in a clean and hygienic condition And store the pickle in moisture proof dry area.
  • I have used mustard oil you can use any other oil.

Image of TOMATO CHILLY GARLIC PICKLE

TOMATO CHILLY GARLIC PICKLE
 
Author:
Recipe type: Pickles, Pickles & Condiments
Cuisine: Indian
Ingredients
  • 1 Kg – Tomatoes ripe and juicy
  • 2 tbs – chopped garlic
  • Salt to taste
  • Sugar to taste
  • 4 to 5 tbsp – Tamarind or more if you like
Ingredients for the masalas to be dry roasted and ground to a fine powder:
  • 25 gms – Cumin seeds
  • 25 gms – Mustard seeds
  • 25 gms – Fenugreek seeds
  • 4 to 5 tbsp – Dry red chilly powder
Ingredients for the tempering or tadka:
  • 6 to 7 – Whole dry chillies
  • Curry leaves handful
  • 1 tsp – Cumin seeds
  • 1 tsp – Mustard seeds
  • 250 mls – Mustard Oil
  • 6 to 8 tbsp – Garlic crushed
Instructions
Method for making the dry roasted ground masala:
  1. Dry roast the cumin, mustard and fenugreek seeds on low flame till nice aroma arises out of the masalas
  2. Cool them and mix with red chilli powder and dry grind to a fine powder.
Method for making the pickle:
  1. Slit the tomatoes into four parts leaving the bottom intact.
  2. Fill with salt and tamarind and arrange in a steel vessel or glass bottle and tie a cloth tightly on the top.
  3. Place the glass jar in bright scorching sun for 2 days. After 2 days the tomatoes will become all mushy and pulpy, take these tomatoes along with all the juices in a blender and the above dry roasted and ground masala, salt, sugar, and some garlic, grind to a smooth paste.
  4. Now, heat up a big heavy bottom pan preferably nonreactive; add 250 ml oil and when it starts to heat add tempering spices in it and when the spices start spluttering add in the crushed garlic and fry for a while till it turns pink in colour.
  5. Now, add the above tomato paste by bringing the flame to low then mix everything; increase the flame to medium and cook for a while, half covered so that the pickle doesn’t splutter everywhere.
  6. Cook till all the moisture evaporates from the mixture and the oil starts to float on the top — the consistency must have become much dense and the colour much darker as shown in the pictures of the pickle. This will take lot of time and continuous stirring is required, so be patient.
  7. Take a taste test to check the seasonings, if anything needs to be adjusted adjust now.
  8. Cool the pickle and store in sterilized airtight glass jars, if possible show some sunlight for few days. Your pickle is ready to be enjoyed with any meal.
Notes
1. Always use a dry clean spoon to take the pickle out of the jar.

2. The top layer of the pickle should be submerged in oil as this oil protects the pickle and keeps it fresh for more than an year.

3. When you make any kind of pickle always ensure you are doing that in a clean and hygienic condition And store the pickle in moisture proof dry area.

4. I have used mustard oil you can use any other oil.
 

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