This is a tangy spicy pickle and very easy to make too.I made this with raw green
tomatoes .You could try the same recipe with red tomatoes .Green tomatoes can be
used in fries,chutneys,cooked with dal,made into juices..and many more you could try.
This time i tried in a pickle recipe.
Health peek into the benefits ….recent research has proved that green tomatoes contain
an alkaloid called tomatine which effectively fight cancer cells.Green tomatoes are also
rich in Vitamin C and supplies good nutrients.
Moving on to the recipe now,…This pickle is a good combination with rice,preferably
with variety rices like curd,lemon,tomato…….Some like it with chappathis too.
So do try to keep tangy pickles at hand,and send in your comments and suggestions.
250 gm green tomatoes cut into fours
tamarind (size of a lime)
4-6 tblsp red chilli powder
1 tsp.turmeric powder
10 pips of garlic
2 dry chillies
4-5 green chillies split
few curry leaves
1 tsp fenugreek seeeds (methi)
1 tsp.cummin seeds
1 tsp mustard seeds
3/4 cup mustard oil/gingelly oil.
rock salt.(according to taste)
Mix tamarind with 1 cup water and enough salt. Add the quartered tomatoes ,cover and
leave overnight to marinade.
Next day blend the soaked ingredients coarsely, without the water .
Lightly dry roast the bold listed spices and powder coarsely and set aside.
Heat the mustard oil,add curry leaves,dry chillies,turmeric powder.chilli powder and the
ground tomato mixture ,garlic and the slit green chilies,and cook till you see the tomato
well blended .Add jaggery .Check for salt and add to your taste.
Add the roasted powders and switch off the flame.
Allow to cool and store in sterilised jars.
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