No Oil Tomato Pickle
This tomato pickle was discovered while I was trying to preserve lots of tomatoes. If you are bottling this for preservation then there is no need to add oil. If you do not intend to preserve, and want to use it within few days, season it before using. It tastes delicious even without seasoning. If you use vaccuum bottles, it will last for several months. It can also be an excellant gift idea.
- Tomatoes, 2 kg
- Rock Salt (Celtic sea salt), 1 cup
- Red chilly powder, 1 cup
- Methi powder, 1-1 ½ tbsp.
- Garlic, 1 whole, crushed
- Tamarind (make fresh thick paste from orange sized dried tamarind)\
- Cut tomato into small pieces.
- Boil tomatoes uncovered in a thick bottom stockpot, add crushed garlic when it is boiling.
- Add salt and chilly powder after half an hour, boil for 10 minutes, and add tamarind paste and methi powder. Keep stirring until you see anymore liquid.
- Watch out for splatters, sauce is smoking hot. Wear rubber gloves to prevent skin burns. Turn off the flame when thick enough. Let it cool down. Food process to coarse pulp.
- May season for use (Seasoning is optional).
- This will last for 2-3 weeks in fridge. If you bottle this for future use, it will last for several months.
- If you want to season the bottled pickle, season before you use it. No need to add oil before bottling.
Seasoning when you are ready to use
- Boil 1-2 cups of oil (depending on how much health concious you are)
- Add this to pickle when it comes to room temperature, and mix it well with spatula.
- Add 3 tbsp of oil to skillet.
- Add 4 cloves of crushed garlic, curry leaves, 1 tbsp urad dal, 1 tsp mustard seeds, 10 methi seeds, little bit asafetida powder.
- Add this to tomato pickle.