Tomato Chutney/Pickle

 

Using my fresh harvested tomatoes for this recipe, Let's get started, All you need is.

• 500gms Tomatoes
• 3tbsps Mustard oil
• 2tsp salt
• 2tsp Red chilli powder (I used Kashmiri)
• 1 tsp Turmeric powder
• 30gms Tamarind (cleaned and deseeded)
• 2-3 Dried red chilli
• 1 tsp Fenugreek seeds
• 1tsp Mustard seeds
• 1tsp cumin seeds
• 1tsp ajwain seeds
• 4-5 curry leaves (I used Dried)
• 1 Pinch of Hing/ Asafoetida

Start by washing and drying the tomatoes. In a pan, heat 1 tbsp oil,add the tomatoes and cover with a lid, cook for 20mins stirring occasionally. Once it's mushy and cooked let it cool completely. Once cooled add the tomatoes and tamarind in a blender, blend until it forms a paste. In a pan heat the remaining oil, add the mustard seeds, cumin seeds, ajwain seeds, fenugreek seeds, curry leaves, dried chilli and asafoetida while the seeds splatter. Make sure the heat is set to low to prevent from burning. Add the tomato paste along with the other remaining ingredients. Mix everything well together, cover and cook for 5-10mins or until it changes to a darker colour. Once done, cool it to room temperature and transfer to a clean and airtight glass container. It can be stored in the fridge for 2-3 months and at room temperature for about 3 weeks. Remember to use clean dry spoons every time while using the pickle to prevent it from going bad. 

Hope you liked the recipe If you try it make sure to share some photos @thepintopost on Instagram.