August 15, we celebrated 61 years of India's independence. A coincidence that gives me goosebumps. It is also anniversary of another event not the 61st ofcourse. It has a lot to do with freedom and independence but don't know if I would have the guts to grow through with it. Though nothing do with my personal life it has a lot to do with which way I want to take my professional life. Well the story is for another day when I am truly free :)
Srivalli, our dear friend over at Cooking 4 all Seasons is organizing a fundraiser-Donate for a Heart ~ A Campaign to Heal! Lakshmi a mother of two is waging a battle with heart disease. Every little bit would surely help.
Nothing says summer in like vine ripened tomatoes and the joy of eating home made fresh tasting tomato pickles. The store brought ones, whatever the brand does not even come close. With the addition of some garden fresh green chilies makes it taste even better. Spread on bread, dosai or chapathi or with rice it is delignt. Hoping to make another batch before the summer is out.
Roma of Roma's Space is holding a Long Live Shelf event and she thinks this would be a good entry so off it goes.
Shelf Life: 2-3 weeks - Refrigerated : About 5 weeks
A lot depends on how much moisture is left. If the moisture is completely gone the pickle can stay without being refrigerated for a month or more.
Total Cooking Time: 2 hours
Tomato Pickle / Tomato Thokku
1. 8-10 Large tomatoes, washed, wiped clean of any moisture and chopped (approx 10 cups of chopped tomatoes)
2. 12 Green Chiles chopped fine (a food processor works for this)
3. 2 tbsp of chili powder (this to tast so adjust accordingly)
4. 2 tsp fenugeek powder, roast and powder
5. 1/4 tsp asfoetida roast and powder
6. 1 cup sesame oil (Indian kind not roasted sesame oil)
7. small lime sized ball of tamarind
8. 1 tsp mustard seeds
1. Heat about half of the oil in a wide mouthed thick bottomed vessel
2. Add the chopped chilies, mix it around
3. add the chopped tomatoes and let it cook till the tomato looses shape and becomes mushy. (45 minutes)
4. At this point add the tamarind and salt and let it continue to cook
5. Add the powdered methi and asfoetida.
6. When the oil starts to pool on the sides a bit add the chili powder
7. Heat the other half of the oil, splutter the mustard seeds and add to the pickle.
8. Continue to cook till the oil separtes and the tomato mixture does not bubble anymore. This is the stage when there is no more moisture.
This makes approx 2 cups of pickle.
We are off catching the Waves...