Tomato pickle

TOMATO PICKLE 

      This pickle is one of my childhood memories...I learnt this recipe from my Chithi ( mom's sister)( in tamil சித்தி...) .  I remember  she do different  varieties in her  way of cooking . I also learnt some of her recipes.one of which is the  tasty 'Prawn thokku ,that's also one of my Favorite . I'll blog it later.

Here is the recipe of tomato pickle . 

                                     

Ingredients:

Tomatoes        7  (medium sized ) I used 4 large  tomatoes ( size of an orange)

Dry red chili 15 count (3" pieces)

Fenugreek  1 tsp

Mustard seeds 1/2 tsp

Salt 1 1/2 tsp

Oil 1/2 cup ( use any refined or idhayam oil)

Method:

1. Wash and cut the tomatoes into 2 " cubes  and let them dried for 2 hours in air  or 

      Place these tomato pieces in a preheated ( 350* F) conventional oven  for about 1:30  hours.

    The purpose of this step is to take out water (not completely ) from tomatoes.(just for drying)

2. In a pan ( over medium heat),dry roast  fenugreek ,musturd seeds and dry red chili .( roast until light color change ,also you get nice aroma ). Let it cool for a while .

3 . Using  a blender/mixer ,grind ,roasted ingredients into fine powder ,I also added salt during this grinding process. Take out this powder and keep it aside . After that ,grind  dried tomatoes into paste in the same jar ( before cleaning the jar)

4. Take a pan ,pour oil ,throw in musturd seeds let it splutter,now add tomato paste to it , stir in between with a spoon ,let it be in medium heat for about 10-15 minutes ,then add the powder and mix well ..again stir .now .you can see oil separated from paste . After 5-6 minutes switch off stove ,let in cool and store in a glass jar  .

I kept this pickle outside for 1 day and then refrigerate it. So that It lasts long.

Yummy taste ..we can have this with meals ,, also it goes well with any rotti varieties .

    

AVAIKAI URUKAI RECIPE

AVAIKAI URUKAI RECIPE / Raw mango pickle

    

          This time I want to try a different type of mango pickle and tried this AVAIKAI recipe ..also got a lovely taste..mango lovers won't deny this kind of mango recipes,I think  so .

Ingredients:

Raw mango  5 cups ( measure after  cut the mango into 1 inch size pieces)
Fenugreek 1 1/2 tsp
Red chili 25 size of 3 inches
Salt 4  tsp
Mustard powder  less than  3/4 cup
Hing 1/4 tsp
Oil 1 1/2 cup ( prefer using gingely oil)

Garlic pods. 15-20 

Method :

1. Wash mango and wipe the whole mango with a towel ,then cut them into 1 inch pieces.keep it in a bowl/ jar  (where you are going to preserve pickle) .

2. Take a fry pan ,at medium flame dry roast fenugreek and red chilies  until  it changes color , don't let it burn. This process needs just 2-3 minutes .

3. Using a blender,grind this fenugreek and red chilies into fine powder.also add salt to this powder while grinding.

4. I grind a cup of mustard seeds into fine powder and use 3/4 cup of this powder in this recipe (.reserve leftover for later use)

5. At the same time,heat oil in medium flame ,don't let it smoked .before that switch off and let it cool.(Heat oil and add it to mango pieces after it's get cool)

6. Now,it's time to mix everything together. First add  fenugreek ,dry red chilli powder to the cut mango pieces and mix well ,so that every pieces are coated well. Then add mustard powder and hing  to this pieces and again mix well. Also add garlic pods .Now it's time to add oil to this pieces.almost cover the pieces with this oil .then only this pickle lastslong .it looks like oil is too much  but this recipe needs this much oil.. Close with lid .

Give it a stir with a clean and dry spoon ,Atleast 2-3 times a week ,initially for the three weeks  ,stir daily.

Left this pickle jar outside ( near your stove ) ...

You can use this pickle after 5-6 days onwards..

I made this pickle before 2 months ..now it's age is 2 + month .still  I left this pickle jar outside .nothing is wrong with that . It's taste increases day by day .now it's completely soaked in oil and the masalas . Looks just like a fish curry.....mmmm....yummy..

Note:

Sterilize the pickle jar before using it for pickle preparation.

MANGO PICKLE ( MANGA OORUKAI )

MANGO PICKLE --MANGA OORUKAI

Home made mango pickle....really easy and yummy 

Let's have a try at your home ,

Mango pickle goes well with curd rice,sambar satham ...I think,There is no need to tell any one  about mango pickle,everyone knows well..

Preparation time. 10 minutes

Ingredients:

Raw mango                3 numbers ( medium size, I prefer  kili mooku manga )

Fenugreek( whole).  1 tsp headed

Cumin seeds               1 tsp headed

Dry red chilies           20 in numbers (medium size ,spicy dry red chilies )

Salt                             3 tsp headed

Method:

1. In a pan dry roast fenugreek and cumin seeds ( together in medium flame)  ,don't  let it         burn , roast             

            it until aroma  comes ,   With in 1-2 minutes it's done . Keep it aside,

2.  In the same pan dry roast the dry red chilies for 2 minutes 

3.  Wash the  whole mangoes and dry it with a towel ,and then cut them into small cubes      ,or your desired size ,I prefer cutting them into small cubes ( size equal to a garlic pod).

5. Powdered the   roasted fenugreek ,cumin seeds ,dry red chilies and salt  in mixer .

6. In a glass bowl ,combine the prepared powder and cut mangoes ,mix well until each pieces are 

     coated .close the bowl with a lid  and leave it for 2hrs ,after   2 hrs  open the bowl and gently mix it ,

     You may notice some water coming out of mangoes , again close and leave it,Atleast  4-5 days it has to follow these process of mixing .

    Atleast 3-4 times a day mix it gently.

    On the second day onwards you can have it for your rice ,if you like that taste.

    I just kept this bowl near my stove for 1 week . And then keep it in fridge ,2  months gone  and last piece  also tastes the same.

   If you feel extra sour taste ,don't worry about it,just add 10-15 small green chilies ( wash,dry and slited) and again leave it outside( not in fridge) and follow the mixing process for 2 days and keep refrigerated ,

Keep small quantity of mango pickles outside for daily use, Refill from fridge whenever you need .

It keeps pickle fresh for Long days .

Aroma and taste from home made pickles are really good and mouth watering.

First photo taken : day 1

Second photo taken: after 1 month