Andhra Style Tomato Garlic Pickle
A small, extremely hot chile, the Chile Pequin registers a fiery 9 out of 10 on the chile heat scale. This orange and red chile has a light, sweet and somewhat nutty flavor. Easily crushed and sprinkled on beans, salsas, and other Latin dishes, Chile Pequin can also add a mildly volcanic zest to soups, sauces and vinegars.
INGREDIENTS
Ripe tomato – 2 kg ( Cut into 4 pieces )
Vegetable oil – ¼ cup
For tempering:
Sesame oil – 2 cups
Mustard seeds – 2 tsp
Fenugreek seeds – ½ tsp
Garlic – 20-25 cloves ( peeled )
Curry leaves – 20-25
Dry red chiles – 8-10
Kashmiri red chilli powder – 1 cup
Salt to taste
Tamarind – 100 g/3.5 oz ( Increase or decrease the amount depending up on the tanginess of the tomatoes )
Jaggery – 50 g/1.75 oz
INSTRUCTIONS
Heat vegetable oil in a karahi / pan.
Add the tomatoes and cover and cook for 20-25 minutes until tomatoes become mushy.
Heat sesame oil in another karahi / pan.
Once the oil is hot, add mustard seeds, fenugreek seeds, garlic, curry leaves and dry red chiles.
Fry for a minute until garlic turns slightly brown.
Pour the tempering over the tomatoes.
Add Kashmiri red chilli powder and salt and mix well.
Cook for another 10-15 minutes.
Keep mashing the tomatoes with the back of a ladle.
Add tamarind and jaggery and cook for another 10 minutes.
Remove the pan from heat.
Cool the pickle.
Transfer it in a clean glass jar.
Refrigerate for up to 7 days.
From whiskaffair.com