Tuesday, February 22, 2011

Tomato Pickle

1 kg tomato chopped cubes
150gm tamarind( imlee)
½ litre refined oil
Salt to taste
1/2 tsp red chilli powder
1 tsp curry leaves
2 bay leaves
6 dry red chilli
6 cloves of garlic
2 inch piece of ginger
1 lemon
1/2tsp sodium benzoate
1/4tsp glacial acitic acid


Take a pan heat oil and deep fry chopped tomatoes. When tomatoes cooked take out tomatoes from oil, keep aside. Tamarind, garlic and ginger mix together and grind it with lime juice to make a paste. Take a pan heat remaining oil for tempering add curry leaves, bay leaves, red chili sauté for one minute then add red chilli powder and paste of ginger garlic and tamarind saute until oil separate. Then add fried tomatoes and salt  cook for 2 or 3 minutes then add sodium benzoate and glacial acitic acid mix well. Cool it and pour in a air tight jar.

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