I was searching for green tomatoes in my place for quite a long time. I had lots of recipe ideas on my head using green tomatoes. Since i couldn’t get my hands on those, those recipes were pending.
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Finally few days back when i went to my mom’s place, she handed me few green tomatoes which she bought from her veggie shop. I was happy to see those and immediately made these pickles.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Makes : 3 cups of pickle
Recipe Souce: Mahanandi
Ingredients:
Green Tomato – 5 to 6 chopped finely (around 3 cups)
Salt – 1 to 2 tblspn or to taste
For Roasting & Grinding:
Mustard Seeds – 2 tsp
Dry Red Chilli – 6 to 8
Fenugreek Seeds – 1/2 tsp
For Seasoning Oil:
Gingelly Oil – 1/4 cup
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Curry leaves a small handful
Method:
Take all roasting ingredients in a pan and toast till golden. Take it in a blender and powder finely.
Heat oil in a pan, add asafoetida and curry leaves and mix well. Let it sizzle. Now set aside so it cools.
Take chopped green tomatoes in a bowl, add in the powder, salt and mix well.
Now pour this over the tomatoes and mix well.
Store in a clean jar for 2 days before serving.
Pictorial:
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| Take roasting ingredients |
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| take it in a kadai |
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| roast gently |
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| now it is well roasted |
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| take it in a blender |
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| powder finely |
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| now make seasoning oil…heat gingelly oil |
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| add pinch of asafoetida |
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| add curry leaves..now set this aside so it cools down |
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| take some green tomatoes |
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| chop finely |
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| take it in a bowl |
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| add the roasted powder |
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| add salt |
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| mix well |
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| add the seasoning oil |
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| mix well..set this aside for 2 days |
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| Serve after that.. |
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