|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 (or substitute 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 mustard seeds
- 2 teaspoons fenugreek seeds
- Optional: 2 teaspoons cumin seeds
- 1/2 teaspoon asafetida
- Salt (to taste)
Gather the ingredients.
In a deep pan, heat 3 tablespoons 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 tablespoons 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.