This tangy pickle from Andhra Pradesh (in South India) is so tasty it can be eaten with just plain boiled rice! Store it in the refrigerator and it will keep for a while.
- 1 pound firm red tomatoes (washed and cubed)
- 6 tablespoons sesame oil (you can substitute this with vegetable/canola/sunflower oil)
- 2 golf-ball sized lumps of tamarind (soak in a little hot water to soften)
- 8 to 10 green chilies (adjust these to your taste if this amount is too hot for you)
- 2 teaspoons fenugreek seeds
- 2 teaspoons cumin seeds
- 2 teaspoons mustard seeds
- 1/2 teaspoon asafetida
- Salt to taste
- In a deep pan, heat 3 tbsp of sesame oil and add tomatoes. Fry until they are soft and then mash roughly.
- Grind the tamarind and green chilies into a paste and add to the mashed tomato paste.
- In another pan heat 3 tbsp of sesame oil and add the mustard seeds. When they splutter add the fenugreek seeds and fry. Now add the asafetida and remove from the fire.
- Pour this hot mix onto the tomato-tamarind-green chili paste and mix well.
- Check and adjust seasoning.
- Allow to cool and store in a glass bottle in the refrigerator.
- Eat with plain rice or chapati or as an accompaniment with other dishes.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||3 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||7 g|