Tomato Pachadi / Tomato Pickle

Two things come to my mind when I think of tomatoes 1) Tomato Pickle (this stands first what to do...that shows the interest in eating :P) and 2) Tomatina festival.

Did you know that India is the fifth largest producer of Tomatoes.

Coming to the recipe. Pachadi means Chutney/Pickle in telugu.This is my mother-in-law's way of preparing Tomato pickle.

Tomato pickle is a very handy one which goes well with rice and any tiffin item. This can be used as a paste while preparing curry. This method does not require cutting/smashing tomatoes before cooking. One of the good thing about this method is it requires very less oil and does not splash while cooking.

Ingredients:
Tomato : 12
Tamarind : 200gms (clean it)
Salt : 1 Cup (150 ml cup)
Red chilli powder : 1 Cup (150 ml cup)
Turmeric - 1 Tsp
Oil - 5 Tsps

Roast and Grind:
Mustard - 5 Tsps
Fenugreek seeds - 5 Tsps


Method:

1. Wash the tomatoes and dry it well by wiping with paper towel.
2. Heat 5 Tsps of oil in a pan.
3. Add the tomatoes.Close it with a lid and allow it to cook.
4. Open and stir it frequently so that it does not stick to the pan.
5. Smash the tomatoes while it is cooking (this will allow easy cooking).
6. It will take atleast 20 mins to cook well.
7. Dry roast mustard and fenugreek seeds.
8. Grind it into fine powder.
9. Once tomato is cooked, add turmeric, red chilli powder, salt and fenugreek,mustard powder and spread tamarind.(Adjust salt and chilli powder according to your taste).
10. Mix it well and keep in stove for 5 mins.
11. Remove it from stove and allow it to cool.
12. Now grind the mixture into fine paste.Tomato Pickle is ready.

This can be stored in fridge for months.Whenever you want to use it, take a portion of it.

1. Heat oil in a pan.
2. Add mustard seeds, channa dal, cumin seeds, red chilli whole (1 or 2) and curry leaves.
3. Add the portion of tomato pickle.
4. Mix it once and ready to eat.

Nutritional Facts:

• Tomato is rich in Vitamin C