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Kerala Tomato Pickle Recipe Image
1 Kg Firm Red Tomatoes
7 Tsp Sesame Oil
8-10 Green Chilies
Small Lump of Tamarind
2 Tsp Mustard Seeds
½ Tsp Asafetida
Salt for Taste
2 Tsp Fenugreek Seeds
2 Tsp Cumin Seeds
How to make Kerala Tomato Pickle:
Cut the tomatoes into small pieces and fry in 4 tsp of sesame oil.
Grind tamarind and green chilies into a paste
Add this paste to the smashed tomatoes.
Fry mustard seeds in another pan with 3 tsp of sesame oil.
While they splutter, add fenugreek seeds and fry.
Later, add asafetida and remove from the fire.
Mix this hot mix with the tomato paste and add salt.
Allow it to cool, store it in a container and keep the container in the refrigerator.
Green Tomato Pickle Recipe Image
2 gallons sliced green tomatoes
12 onions, sliced
2 tablespoons mustard seed
2 tablespoons canning salt
2 tablespoons whole peppercorns
1 tablespoon whole allspice and cloves
1 pint sugar
1 quart white vinegar
How to make Green Tomato Pickle:
Combine spices with vinegar; bring to a rapid boil for 5 minutes.
Stir in sugar, stirring until dissolved.
Reduce heat to a simmer and stir in tomatoes and onions; simmer until nearly tender (about 5 minutes), remembering that vegetables will continue to cook for another 20 minutes or so while being processed and cooling off.
Ladle into clean hot jars leaving 1/4″ head-space.
Wipe rims of jars clean.
Adjust 2 piece caps.
Process in a boiling water bath for 10 minutes.