Green Tomato Pickles
It is a spicy and tangy style tomato-based pickle.
Ingredients:
Makes 1 jar
- 1 lb (450g) green tomatoes, sliced
- 1 tbsp tamarind paste
- 1tsp salt
- 1 tsp chili powder
- 2 tbsp canola/ vegetable oil or mustard oil
Tempering/Tadka
- 1 tbsp mustard seeds
- 6 curry leaves
- 3 garlic cloves, chopped
- 2 dry red chilis, broken into half
- pinch of hing
- 1 tsp methi powder
- 2 tbsp canola/ vegetable oil or mustard oil
How to make Green Tomato Pickles:
- Heat 2 tbsp of oil in the medium/large pan. Add chopped tomatoes, salt, and tamarind paste. Cook on medium heat till tomatoes are soft. When done let it cool.
Tempering/Tadka
- Heat 2 tbsp oil in a small pan.
- When oil i hot, add red chilies, mustard seeds, chopped garlic & curry leaves. Cook on medium heat stiring till garlic turns golden brown.
- Then add asafoetida, methi powder and red chili powder. Fry for 5 seconds.
- Fianlly, add the spice mixture to cooked earlier pan with tomatoes. Mix it well while cooking on low heat for 2-3 minutes. Adjust salt if needed.
- Allow pickles to cool before serving or before transferring to a container.
- After 5 days, move it into the fridge for up to 3 months. It will continue to improve in flavor as it sits.
Tip:
- Mustard oil adds a spicy, pungent flavor to pickles, making them spicier than they would be if you were to use a different type of oil.
- If you like your pickles very spicy, add extra chili powder.