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Monday, September 8, 2014

INSTANT TOMATO PICKLE - Quickversion from Indian Kitchen-Pakashala

Tomato chutney cum Pickleis (instant) an excellent accompaniment to Indian meals, Journey lunches,Snacks like parantha(paratha) or Chapati,idli,dosa,wada what not goes well with almost every snack.This particular recipe is for same day usage or as pickle depending on oil consistency  

Main Ingredients

Tomatoes - 2 medium sized
Onion - 2 medium sized
Garlic - 5 small pearls (optional)
Red Chilies - 2,(soaked in water for 10 minutes)
Tamarind  -10 grams(juice form -de seeded)
Salt - to taste
Mustard powder  1/2 Tsp
Fenugreek (dry roasted) powder 1/4 th Tea spoon (optional)

To temper/Tadka/Popu/Thalimpu:


Oil - 2 tsp
Mustard seeds - 1/2 tsp
urad wash (badda minapa pappu in Telugu language) 1 tsp
Chana Dal (Gram) 1 Tsp
Curry leaves - a small sprig
Hing - 1/8 tsp
Dry Chillies  -  2

                 Method:

  1. Chop tomato and onion roughly.In a mixer jar, add onion,tomato,garlic and soaked red chilies,tamarind juice and blend it to a semi puree(coarsely).do not mince finely.
  2. In a kadai heat oil - add the items listed under 'to temper' let it splutter. 
  3. then add the onion tomato paste saute for 3 mins.,required salt and let it boil till raw smell leaves.Cook closed for few mins until it becomes thick like chutney consistency.For pickle add more oil as this will help the pickle to saty for longer time under room temperature 
  4. Store in ajar and serve hot
  5. you can store the pickle for 1 week under refrigeration
  6. for instant chutneys to chapati,idli,dosa add 1/4 cup water at the time of adding the tomato mix to kadhai /wok(for instant chutneys add chopped coriander/cilantro leaves to enhance the taste)