A secret home recipe revealed:
I've come across various types of Tomato Pickle but this one is very different which doesn't require preservatives but still lasts for a month or so. I had mastered this scrumptious recipe of Tomato Thokku/Tomato Pickle from my mom. This tastes good with Roti, Paratha, Rice, Idli, Dosa etc. Keep reading…
|1 kg||Tomato (chopped)|
|½ kg||Onion (chopped)|
|100 g||Coriander leaves (finely chopped)|
|3 stks||Curry leaves (finely chopped)|
|4 T||Chilly powder (as per individual’s preference)|
|5 tsp||Salt (as per taste)|
|1 tsp||Turmeric powder|
|2 tsp||Asafoetida powder|
|1 T||Mustard seeds|
|250 ml||Refined oil|
Heat 75ml(approximately) of oil in the pan. Add the chopped onions and saute till it turns golden brown .Then add the chopped tomatoes followed by turmeric powder, red chilli powder,2 tsp of asafoetida powder , salt and tamarind. Cover and fry until the tomatoes turn soft which might take about 25 – 30 minutes. Remove the mixture from the stove, add the chopped corriander leaves and mix it thoroughly.Allow the mixture to cool down.
Thokku at stage I (Before grinding)
Grind the entire mixture to a fine paste.Heat the remaining oil (175ml)in a non stick pan ,splutter 1T of Mustard and transfer the ground mixture to the pan,add jaggery and check for salt if required .At this stage (If cooking on a gas stove) it's always safe to keep it closed and cook b'se, this mixture would splatter all over.
The best way would be to transfer it to a microwave safe container and cook with the lid open. Set it to 50 min under Microwave medium (600watts). Keep stirring the mixture once in every 5min to avoid burning .This would avoid splattering.At the final stage, the entire mixture would turn to dark red color with traces of oil separation on top.
Finally, allow the mixture to cool and transfer it to glass bottles.If required heat 1 or 2 tsps of oil and add on top after transferring.This would prevent it from getting spoilt and would last longer. Refridgeration would also help.
The suggested quantity in this preparation yields 3 (500gms) bottles…
1.Sambhar Onions(Chinna Vengayam) tastes good when compared to normal ones.As it wasn't readily available with me, I have used the normal ones.
2.Jaggery is optional.
3. If set under Microwave High (800w) it would take approximately 30min to cook. I normally prefer to cook in Microwave medium though it is time consuming.
4.It could take about an hour to cook on a gas stove. Pls see to it that you cook with the lid closed to avoid splattering.