This is one of my favorite pickles; takes place in my fridge most of the times. The main ingredients are ground tomato and tamarind. I like it with medium spice, depending on your spice level, you can increase or decrease the quantity of the chili powder. This is a very tasty pickle with no added preservatives.

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Ingredients

• Tomato ——————————— 5
• Tamarind —————————– 1 small lemon size
• Ginger ———————————- 3″ size (cut it into thin slices)
• Garlic cloves ———————– 7 (cut it into thin slices)
• Chili powder ———————– 1 tsp
• Mustard seeds ——————— 1 tsp
• Jaggery——————————— 1 small piece
• Gingely oil ————————— 1/4 cup
• Salt to taste
• For dry roast
  • Split chick pea dal ——— 1 tsp
  • Coriander seeds ————- 1 tsp
  • Thoor dal ————————- 1 tsp
  • Moong dal ———————– 1 tsp
  • Black pepper ——————- 1/2 tsp
  • Fenugreek seeds ———— 1/4 tsp
  • Mustard seeds —————- 1/2 tsp
  • Cumin seeds ——————- 1/4 tsp
  • Asafoetida ———————– 1 small piece
  • Dry chilies ———————– 4

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How to make

• Heat a pan on medium heat and add all the dry roast ingredients
• Lightly roast it for two minutes and switch off the stove
• Wait for it to cool down
• Then grind it in a mixer/blender to make a coarse powder and keep it aside

• Make a smooth paste of the tomatoes and tamarind using a mixer/blender

• Take a tall pan (to avoid splattering) and keep it on medium heat
• Add the oil and mustard seeds in it
• Once the mustard seed crackles, add the ginger and garlic pieces

• Saute it for 2 minutes and add the chili powder

• Now add the tomato and tamarind paste

• Cook it until the oil oozes out from the tomato, keep stirring occasionally
• Then add the jagerry and stir until the jagerry melts in
• Add the dry roast powder into it and mix well
• Switch off the stove

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• Once it cools down, store it in glass bottles
• You can keep this up to a month in the fridge
• It goes well with yogurt rice