Green Tomato Pickles

It is a spicy and tangy style tomato-based pickle.

My Image

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:

  1. 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

  1. Heat 2 tbsp oil in a small pan.
  2. When oil i hot, add red chilies, mustard seeds, chopped garlic & curry leaves. Cook on medium heat stiring till garlic turns golden brown.
  3. Then add asafoetida, methi powder and red chili powder. Fry for 5 seconds.
  4. 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.
  5. Allow pickles to cool before serving or before transferring to a container.
    1. 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.

© Namaskaar 2024 | Web design | Privacy Policy

This website uses cookies. You can block at any time, by changing the settings of your web browser. By continuing to use this website without disabling cookies in your web browser you agree to the collection and use of information in accordance with this Policy.
www.indianfoodsite.com contains affiliates' links.