I should say this is one of my favorite all time pickle . Moms homemade recepie .
Right from the childhood I always asked my mom to make and refill the jars once it's over .
You can store these pickle for nearly 3 months but it always lasted for me for days. As I can
Eat it with idli , dosa, chapthi , poori and also rice .
They are real deleeeeciouus and yummmmyyyy...
Here is my moms authentic recepie ...
12 - tomatoes cut into pieces
25 - red dried chillies
4 - tsp ( tablespoon ) coriander seed
1 - tsp fenugreek seed or methi seed
5 - garlic cloves
2 - strings of curry leaves
To temper
2 - tsp mustard
2 - tsp urad dal
2- tsp Channa dal
2 - tsp hing
1- string curry leaves
Method :-
First fry chillies and coriander in a heat pan and roast
Well till there comes a good aroma and it shouldn't be darkened .
And chill them before they go into the blender . Meanwhile ,
Now roast the fenugreek seed for a while until it's dark brown in
Medium heat. Remove it and Chill it too .
Now blend the chilli and coriander seeds together keep it aside .
Now blend the fenugreek seed and keep it aside too .
In a pan pour some sesame oil and add tomatoes , garlic and curry leaves .
And sauté until the raw smell leaves and remove it from the stove and
Let it cool for sometime and blend it not too smoothly .
Now in the pan pour sesame oil add things which is listed in TO TEMPER.
And when it all crackles now add the tomato mixture and add chilli and coriander powder
And stir it and later add fenugreek seed and add salt to taste and some more oil accordingly
Stir it well and close it with lid and make it boil and when u see the oil is separating u
Can off the stove. And chill them .
And transfer them to some air tight container or pickle jars . They are yum
And stays good when dry spoons are used .
Enjoy the pickle . Try it and leave the comments .
