This Tomato Pickle along with the onion pickle,Mixed Fruit Jam
and the preservation of many juices, both fresh and synthetic were taught to me in a 10 days' course conducted by the Food Preservation, a wing of the Department of Food of the Central Govt. 3 decades ago in the Chokkikulam area of Madurai,as I started my married life.
It seemed to be a great matter of pride in those days to attend such classes. Only mango, lemon and narthangai pickles were mostly made at home. I was very delighted to prepare so many varieties of juice, jam and pickles at home and pass on to my family members, relatives and friends. Buying all these products across the counters were not common.A word must be included about the use of chemical preservatives in all the products.
Slowly, awareness of using the preservatives and vinegar became widespread and everything was available in several brands even in small shops.Preservatives are unavoidable in the commercial products.But they are totally avoided by me.
In the recipe passed on in the course of study, it was for 1 Kilogram of tomato.Garlic was added. Preservatives were used.I started preparing the pickles in small quantities with my experience, excluding garlic and chemicals.
This pickle goes very well with everything from Idly, Dosai, Chappathi,
curd rice etc.
Ingredients :
Tomato 250 grams ( 5 medium size, well riped )
Oil 4 tbsp.
Tamarind 1 gooseberry size
Chilly powder 2 tsp.
Salt 1 tsp.
Dry roasted and powdered fenugreek 1/2 tsp.
Turmeric Powder, Hing, Mustard
Method :
1. Soak the tamarind in hot water and take only extract of 3 tbsp.of thick tamarind water.
2. Wash and finely slice the tomatoes. They can also be ground in the mixi.
3. Heat oil, add the mustard, hing and the tomatoes.
4. Keep on stirring and later the flame can be reduced.
5.When the tomatoes start shrinking, add the tamarind extract, salt, chilly powder and
the fenugreek. Mix well.Let it simmer for 10 mins. with stirrings in between.
6. When the pickle gets cooled, store in a clean and dry glass bottle.
Note :
1. This can be outside the fridge for 4 or 5 days and in the fridge for 15 days.More
oil can be added for taste.
2. Those who like the garlic taste can grind 10 pods of garlic with the tomatoes.
They can also be finely sliced and added with the sliced tomatoes.
3.Half cup of fenugreek can be dry roasted,powdered in the mixi and stored in a bottle,
to be handy for all pickles. One tsp. of it is advised for the diabetic, .daily
and the preservation of many juices, both fresh and synthetic were taught to me in a 10 days' course conducted by the Food Preservation, a wing of the Department of Food of the Central Govt. 3 decades ago in the Chokkikulam area of Madurai,as I started my married life.
It seemed to be a great matter of pride in those days to attend such classes. Only mango, lemon and narthangai pickles were mostly made at home. I was very delighted to prepare so many varieties of juice, jam and pickles at home and pass on to my family members, relatives and friends. Buying all these products across the counters were not common.A word must be included about the use of chemical preservatives in all the products.
Slowly, awareness of using the preservatives and vinegar became widespread and everything was available in several brands even in small shops.Preservatives are unavoidable in the commercial products.But they are totally avoided by me.
In the recipe passed on in the course of study, it was for 1 Kilogram of tomato.Garlic was added. Preservatives were used.I started preparing the pickles in small quantities with my experience, excluding garlic and chemicals.
This pickle goes very well with everything from Idly, Dosai, Chappathi,
curd rice etc.
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Tomato Pickle / Thokku |
Ingredients :
Tomato 250 grams ( 5 medium size, well riped )
Oil 4 tbsp.
Tamarind 1 gooseberry size
Chilly powder 2 tsp.
Salt 1 tsp.
Dry roasted and powdered fenugreek 1/2 tsp.
Turmeric Powder, Hing, Mustard
Method :
1. Soak the tamarind in hot water and take only extract of 3 tbsp.of thick tamarind water.
2. Wash and finely slice the tomatoes. They can also be ground in the mixi.
3. Heat oil, add the mustard, hing and the tomatoes.
4. Keep on stirring and later the flame can be reduced.
5.When the tomatoes start shrinking, add the tamarind extract, salt, chilly powder and
the fenugreek. Mix well.Let it simmer for 10 mins. with stirrings in between.
6. When the pickle gets cooled, store in a clean and dry glass bottle.
Note :
1. This can be outside the fridge for 4 or 5 days and in the fridge for 15 days.More
oil can be added for taste.
2. Those who like the garlic taste can grind 10 pods of garlic with the tomatoes.
They can also be finely sliced and added with the sliced tomatoes.
3.Half cup of fenugreek can be dry roasted,powdered in the mixi and stored in a bottle,
to be handy for all pickles. One tsp. of it is advised for the diabetic, .daily
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