Monday, 1 June 2015

Instant Tomato Pickle/Chutney

Tomato chutney/pickle/thokku are all  specialities  of South India.A good substitute for  coconut chutney or for those who do not like to use coconut in abundance. This is an easy recipe which results in a very tasty pickle/chutney that can be served as an accompaniment.I call it pickle as it has a coarse powder of mustard and fenugreek.

Ripe tomatoes                                          3
Blanched/pureed tomatoes                made with  2 tomatoes
Garlic cloves(peeled)                            4-5
Chilli powder                                           1tsp
Methi seeds(fenugreek)                      5-6
Mustard                                                    1/2tsp
Hing(asafoetida)                                  a pinch
Turmeric(haldi)                                    1/4tsp
Tamarind pulp                                      a little(only if tomatoes are of less sour variety)
Jaggery/sugar                                      to taste(like 1/2tsp)

For tempering:
Gingily oil                                              1tbsp
Mustard seeds                                     1/2tsp

  • Fine chop the tomatoes and garlic.
  • Dry roast mustard and methi and powder in a mortar,or place in a polythene or thick paper and using a rolling pin just roll over to get a powder consistency.
  • In a pan heat oil and temper with mustard seeds followed by chopped garlic and lightly brown them.
  • Add hing,chopped tomatoes,salt,jaggery,tamarind,tomato puree and saute on medium flame.
  • The tomatoes will give out a lot of moisture,cook uncovered till almost evaporates.
  • Add chilli powder,turmeric powder,and saute,add the crushed powder and cook till becomes like a pulpy semi-dry mixture.
  • Serve with rice,rotis and dosas.
  • Any oil of choice may be used
  • This stays good for few days if refrigerated.
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