TOMATO PICKLE
INGREDIENTS :
Tomatoes -1 kg
Salt -100 grams
Cumin seeds/Jeera - 1 Teaspoon
Red chilly powder - 100 grams
Tamarind - 100 grams
Asafoetida /Hing - 1/4 Teaspoon
Mustard seeds - 2 Teaspoon
Turmeric Powder - 1 Teaspoon
Vinegar or lime Juice -2 Teaspoons
METHOD
Wash the firm ripe tomatoes.
Cut into small pieces.
Heat oil and season mustard and cumin seeds/jeera.
Add cut tomatoes and fry well.
Add a thick extract of tamarind pulp and fry well.
Add all powder spices and salt.
Cook till the oil separates and the mixture thickens.
Finally add vinegar or lemon juice and remove from fire.
Bottle when cool.
LIME PICKLE
INGREDIENTS
Lemons (Big) - 20 Nos
Rock salt -200 grams
Green Chilies - 6 to 8 Nos
Raw mango ginger -100 grams(Optional)
Gingelly/Til Oil - 400 Ml
Red chili Powder - 150 to 200 grams
Turmeric powder - 2 Teaspoon
Mustard seeds - 50 grams
Fenugreek/ Methi seeds - 2 Teaspoon
Asofoetida/ Hing Pow. - 1/2 Teaspoon
METHOD
Wash and dry lemons.
Cut them into 4 to 8 pieces.
Add powdered rock salt and mix well.
Cut the green chilies into two.
Cut the mango ginger into rounds.
Add the cut mango ginger and chilies to the cut lemons.
Transfer all to a glass bottle or jar, keep in sun for four to five days.
Mix red chili powder, turmeric powder and fenugreek/methi seeds (dry roasted and powdered
coarsely together.
Add all the powders to the lemon mixture and mix well.
Heat oil and season the mustard seeds. when it crackles add asofoetida/hing and remove from fire.
When cool, add the oil to the pickle, mix well and store.