Tomato pickle is a finger licking good relish, which both I and R love. Lots of tomatoes, garlic, and chillies, sort of like an Indian version of a cooked salsa. My mother made this frequently and I always ate it more like a bhaji (vegetable) than a lonche (pickle). I love to have it with some simple amti bhat or varan bhat. Though earlier I used canned sliced tomatoes for convenience, I have come back to dicing tomatoes myself, even though it is a fairly laborious task as a lot of raw cut tomatoes yields a comparatively small amount of the cooked pickle. Although the preparation time is not much except for dicing the tomatoes, it does take quite a long time to finish cooking. But being patient pays off when you taste the saturated hot garlicky tomatoey taste! When I recently saw the theme of Regional Cuisine of India - June hosted by One Hot Stove, I knew what my entry would be. This is my entry for RCI June: Maharashtrian Cuisine.
Recipe
About 2.5-3 cups of diced tomatoes.
5-6 green chillies, diced into rounds
5-6 cloves of garlic , sliced thin
salt to taste
some sugar, if needed
1 tsp mustard seeds
1 1/2tbsp oil
5-6 kadhipatta (curry) leaves (optional)
Heat the oil in a kadhai / wok. Add the mustard seeds after the oil is hot. After the mustard seeds splutter, add the garlic, green chillies and curry leaves. After the garlic turns golden and slightly crisp, add the tomatoes. Stir the contents of the kadhai, add some salt.
Leave on medium heat, till all the juices from the tomatoes evaporate and you can see the oil separating from the mixture. This part takes a fairly long time. Taste the mixture and add some sugar if the tomatoes are very sour. Turn the heat off and let it cool down for some time.
Recipe
About 2.5-3 cups of diced tomatoes.
5-6 green chillies, diced into rounds
5-6 cloves of garlic , sliced thin
salt to taste
some sugar, if needed
1 tsp mustard seeds
1 1/2tbsp oil
5-6 kadhipatta (curry) leaves (optional)
Heat the oil in a kadhai / wok. Add the mustard seeds after the oil is hot. After the mustard seeds splutter, add the garlic, green chillies and curry leaves. After the garlic turns golden and slightly crisp, add the tomatoes. Stir the contents of the kadhai, add some salt.
Leave on medium heat, till all the juices from the tomatoes evaporate and you can see the oil separating from the mixture. This part takes a fairly long time. Taste the mixture and add some sugar if the tomatoes are very sour. Turn the heat off and let it cool down for some time.
