Its summer and its the tomato season. Tomatoes and Onions are integral part of Indian cuisine. Any cuisine for that matter. The question now is , is it a vegetable or a fruit.Tomatoes are used to make pickles as well as jams or preserves. Either way it tastes good. The tomato pickle or tomato thokku goes back to my Under Graduation days in Tuticorin when the “CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE” conducted a week long training on food preservation techniques. I have tried it a few times when tomatoes are in season and can be stored in the fridge for over 10 days.
Tomatoes : 1.25 Kg Firm Ripe tomatoes chopped fine
Chilli powder : 2.5 tbsp
Turmeric Powder : 1 tbsp
Fenugreek : 1.5 tsp
Asafetida : 1 tsp
Gingelly Oil : 150 ml
Vinegar : 2 tbsp
Garlic : 5-6 cloves (optional)
Heat a pan, dry roast the fenugreek and powder it, keep aside
Heat a wider pan, add the oil and wait for it to heat up
Once the oil is hot add the tomatoes. Wait for it to cook for 10 mins
Then add the turmeric and chilli powder. Add the Asafoetida too.
Keep stirring. The tomatoes will turn mushy and the quantity will reduce
At this point add 2 tsp Salt. The salt should be on the higher side.
Keep cooking till the oil starts oozing out. I slow cooked the tomatoes for about 90 mins
After the oil starts oozing out, add the fenugreek powder . Let it cook for 5 more minutes.
Turn off and add the vinegar.
Once cool, store in dry bottles
Serve with rice, idli, dosa.