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A fiery and tangy South Indian condiment where ripe tomatoes are slow-cooked with aromatic spices and a generous amount of oil. This versatile pickle adds a burst of flavor to rice, dosa, or chapati.
For 16 servings
Preparation: Wash the tomatoes thoroughly and pat them completely dry with a kitchen towel. Any moisture can spoil the pickle. Finely chop the tomatoes and roughly chop the garlic cloves. Set aside.
Cook Tomatoes: Heat 1/4 cup of sesame oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the chopped tomatoes and cook, stirring occasionally, for about 15-20 minutes until they break down and become soft and mushy.
Add Spices: Once the tomatoes are pulpy, add the tamarind paste, salt, turmeric powder, and red chili powder. Mix everything thoroughly to combine.
Slow Cook the Pickle: Reduce the heat to low-medium and continue to cook the mixture. Stir frequently to prevent it from sticking to the bottom of the pan. Cook for about 20-25 minutes, until the mixture thickens into a paste and you see oil separating from the sides. This step is crucial for the pickle's shelf life.
Prepare the Tempering (Tadka): While the pickle is cooking, heat the remaining 1/2 cup of sesame oil in a separate small pan over medium heat. Add the mustard seeds and wait for them to splutter completely. Then, add the fenugreek seeds, broken dried red chilies, and hing. Sauté for 30 seconds. Finally, add the chopped garlic and fry until it turns light golden brown and fragrant.
Combine and Finish: Carefully pour the hot tempering over the cooked tomato mixture. Add the roasted fenugreek powder, roasted mustard powder, and optional jaggery. Stir everything together very well. Cook for another 2-3 minutes on low heat, then turn off the flame.
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A fiery and tangy South Indian condiment where ripe tomatoes are slow-cooked with aromatic spices and a generous amount of oil. This versatile pickle adds a burst of flavor to rice, dosa, or chapati.
This south_indian recipe takes 60 minutes to prepare and yields 16 servings. At 134.36 calories per serving with 1.85g of protein, it's a moderately challenging recipe perfect for side.
Cool and Store: Allow the tomato pickle to cool down completely to room temperature. Once cooled, transfer it to a clean, dry, and airtight glass jar. The pickle will taste even better after resting for a day.
Add 1 tablespoon of finely chopped ginger along with the garlic during the tempering for an extra layer of flavor.
Use whole, peeled garlic cloves instead of chopped ones. They will soften during cooking and provide a different texture.
Reduce the amount of red chili powder by half and use a variety like Kashmiri chili powder for color without intense heat.
If you prefer a purely savory and tangy pickle, you can omit the jaggery completely.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and supports overall health.
Ingredients like garlic, turmeric, and fenugreek seeds contain compounds known for their anti-inflammatory effects, which can help combat inflammation in the body.
The blend of spices, particularly turmeric and garlic, has been traditionally used to support the immune system and help the body fight off infections.
Hing (Asafoetida) and fenugreek are known to aid digestion, reduce bloating, and improve gut health when consumed in small quantities.
When stored correctly in a clean, dry, airtight glass jar, it can last for up to two weeks at room temperature and for several months in the refrigerator. The oil layer on top acts as a preservative.
While you can slightly reduce the oil, it is not recommended. The oil acts as a crucial preservative that prevents spoilage and contributes to the pickle's long shelf life. Reducing it significantly will shorten its lifespan.
Spoilage is usually caused by moisture. Ensure that the tomatoes, pan, spoons, and storage jar are completely dry. Also, make sure to cook the pickle until the oil fully separates, as this indicates that most of the water content has evaporated.
Firm, ripe, and fleshy tomatoes like Roma or Plum tomatoes are ideal as they have less water content and more pulp, resulting in a thicker, richer pickle.
Tomato pickle can be enjoyed in moderation as part of a balanced diet. It contains beneficial compounds like lycopene from tomatoes and anti-inflammatory properties from spices. However, it is high in sodium and oil, so portion control is important.
One serving of 2 tablespoons (approx. 48g) contains around 90-110 calories, primarily from the sesame oil. The exact number can vary based on the amount of oil used and absorbed.