Tangy Spicy Tomato Pickle

Tangy & spicy  tomato pickle with flavors of methi,garlic & lots of green chilies...This pickle is very close to my heart it's the  only pickle i know other then Spicy Ripe Mango Pickle to make, for those who don't make pickles @ home try this it's easy & quick to make...The reason i call it quick is because you can make it within an hour & can have it the same day once it cools..It's super simple 😊 can store in fridge for 1-2 months & goes well with parathas & Saffron Ghee Rice , Toovar Dal & tomato pickle is a good combination 😋

Pickle was all time favorite in my teenage days especially the Hyderabadi pickles...You may be 50-56 years old but the smell, aroma & the taste of Hyderabadi mango pickles shrinks you back to the teenage days..They are so yummy oil oozing out & not so hot...I remember one my dad's friend had gifted a bottle of mango pickle prepared by his wife it was yummmm 😋 One  day when i & my sis came back from school nobody was @ home our maid was out in the garden & there was this magnificent colored mango pickle bottle lying on the table...We both were so crazy of that pickle opened the lid busy chatting polished off half the bottle within 10 min without any rice or chapatis 😁  When mom came she was shocked & worried  that we might get stomach pain...That crazy we were about pickles 😄

So here is my quick & easy tomato pickle...

Ingredients :

• 1 kg tomato.
• 1 cup sesame oil
• 3/4 cup vinegar ( i used the natural red grape vinegar)
• 2 inches ginger.
• 20 garlic.
• 1 tsp jeera / cumin seeds ).
• 1 tsp methi / fenugreek seeds.
• 4 sprig curry leaves.
• 1 tsp mustard seeds ( Coarsely ground).
• 15 whole green chilies.
• 2 & 1/2 tsp salt or according to your taste.
• 2 tsp chilly powder
• 1/2 tsp turmeric powder.
• 5-10 gm jaggery.

Method :

• Wash the tomatoes remove the eyes of the tomatoes & chop it in 2-3 pieces..
• Wash the green chilies & slit them.
• Grind the ginger, garlic to a coarse paste.
• Mustard seeds grind it coarsely.

• In a heavy bottomed pan or kadai add oil when hot add jeera /cumin seeds & methi / fenugreek seeds, once the popping sound stops add the coarsely ground mustard seeds saute for a sec....

• Add the coarsely ground ginger garlic paste & curry leaves fry them for 1-2 sec ( don't let it brown ).

• Slit the whole green chilies & add in the pan saute them for 2 sec...

• Add the chopped tomatoes, chilly powder, turmeric powder, salt.....

• Mix them well & let it cook....( don't cover the pan ) 

• Let the tomatoes cook on a medium flame , keep stirring when it reduces add a small piece jaggery..

• Take care of the sides keep stirring every 2-3 min ..

• Add the vinegar ( I have used the natural red grape vinegar, you can use the ordinary vinegar) 

• Let it cook on medium flame & let it reduce,by now the tomato will be well mashed & the mixture is thickened..

• & the oil floats on top & looks yummy 😋

• Once done switch off the flame mix well & let it cool...
• Store in a sterilized air tight bottle...
• Can store in fridge for 2-3 months..
• Enjoy with parathas & Saffron Ghee Rice , Toovar Dal & tomato pickle is a good combination 😋