TOMATO PICKLE

2 tbsp gingelly oil

1 ts mustard seeds

3 cloves

1 stalk curry leaves

 1 onion chopped

1-2 tbsp chili powder

¼ tsp turmeric powder

21 onion chopped

 tbsp water

3 tomatoes ( well ripped, cut )

Salt to taste

Tamarind to taste ( optional )

Jaggery to taste

Vinegar to taste

¼ tsp fenugreek powder

Method:

Heat up oil, add mustard seeds, once

pop up add cloves, curry leaves &

onion, fry until soft & brown.

Add in chili powder, turmeric powder

stir-fry for few seconds & add water.

Add tomatoes, salt & cook till tomatoes are soft.

Now add all the seasoning & mix well.

( the pickle should well balance with sweet,

spicy & sour taste ) cook until thick.

Once cool transfer to clean dry container.

Serve with rice or any types of breads.

This pickle can store in fridge for more than

1 month, use dry spoon to serve.