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.

INGREDIENTS

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)

METHOD

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.