This tomato pickle recipe is something I tried from Indira's blog and fell completely in love with it... My friend who tasted this loved it as well and wanted the recipe. My daughter also loves the tangy taste of this pickle and tries to lick it clean off the dosai... :) This tastes different from my previous Tomato Thokku recipe and is more tomatoey. Though we like the other thokku too this is a welcome addition to my repertoire and i love the fact that this needs no grinding. I halved her recipe and so adjusted the ingredients accordingly. Thank you Indira for this!
Tomatoes - 10, ensure they are dry after washing
Tamarind paste - 1 to 2 tsp, i used store-bought or 2 tbsp thick pulp
Chilli powder - 2 tbsp
Salt, to taste
Fenugreek (methi) powder - a couple pinches
Nallennai (Gingelly) oil - 2 to 3 tbsp
Nallennai (Gingelly) oil - 1 tbsp
Curry leaves - some
Garlic - 5 to 6 cloves, chopped
Asafoetida - couple pinches
1) Chop tomatoes. Heat oil in a big pan and add tomatoes, red chilli powder, salt and tamarind pulp. Cover and cook on high heat till tomatoes turn mushy. Reduce heat to medium and allow to cook till paste like. Add the methi powder now.
2) In another pan, heat the oil for seasoning and add all the ingredients and fry till golden. Add this to the pickle and stir well. Simmer for 10 minutes more (uncovered). Cool and bottle.