TOMATO PICKLE

Tomato is a very popular garden fruit. There can be nothing more delicious than homegrown fruits and vegetables. My mother-in-law always made this delicious Tomato Pickle which we relished. Last summer  a bumper crop of tomatoes from my garden led me to canning bottles of Tomato Pickle, Chole Gravy, Tomato Soup and Tomato Curry. Through the cold winter months we enjoy tomato soup, chole, tomato curry with corn and tomato pickle made from home grown fresh, juicy and delicious tomatoes.
I would like to thank my neighbor and friend Sam who inspired Salil and me with our gardening ventures and taught me to freeze and can the garden harvest. I dedicate this recipe to my mother-in-law Sanjiwani Kamat.

Serve this pickle with Idli, Dosa, Paratha, or steamed rice. My family loves it with steamed rice.

As always.. Credits for the photography go to my husband, Salil.

INGREDIENTS

6 large Tomatoes, diced

3 green chilies, sliced
1tsp Mustard seeds
1/2 tsp Fenugreek (methi) seeds
1/2 tsp Asafoetadia (hing)
1/2 tsp Turmeric powder
1 tbsp Olive oil
Few curry leaves
1 tbsp Jaggery
1 tsp salt

 

METHOD

• Wash and dry the tomatoes, green chilies and curry leaves. Dice them into 1" pieces.
• In a saucepan, heat 1 tbsp. Olive oil. Add mustard seeds, fenugreek seeds and let them splutter. 
• Add turmeric powder, asafoetadia, green chilies and curry leaves. Stir well. 
• Add the tomatoes and mix well. Let them cook for 4-5 minutes. 
• Add the salt and Jaggery, and cook for another 15 to 20 minutes. 
• Enjoy the tomato pickle with hot steamed rice, idli, dosa, chapati, paratha... whatever you like most.

If you wish to preserve the pickle, you can follow canning instructions at http://www.freshpreserving.com/Libraries/Homepage_and_FreshTools_Guides/StepByStepHighAcid.sflb.ashx. I followed these directions. 

I hope you enjoy this recipe. My idea of writing this blog was to document and preserve tarditional and favorite recipes from my family for the future generation.
See you soon with more mouthwatering recipes