This recipe i learnt from my maternal grandma who used to make it when we used to visit her.Iam a pickle fan so also my hubby.I like to prepare various types of pickles,both with long shelf value and short shelf value.This pickle has to consumed within 10 days.We all love to have it with rice,chappati or almost with anything you want.This pickle can be made and eaten instantly.Green tomatoes have high amounts of vitaminC in them along with Beta carotene.Some of the different types of cancer can be prevented by the inclusion of green tomato in our diet.This is how i made this tangy pickle.
INGREDIENTS
| Green Tomatoes | 4 |
| Red Chilly Powder | 4 tsp |
| Turmeric Powder | 1/2tsp |
| Roasted and Ground fenugreek powder | 1 tsp |
| Salt | to taste |
TO TEMPER
| Sesame Oil | 6 tsp |
| Mustard | 1 tsp |
| Asafoetida | 1/2 tsp |
PROCEEDURE
- Wash ,dry and cut the green tomatoes into tiny pieces.In a pan add sesame oil and when it gets heated put mustard and let it crackle and then add asafoetida.Now add green tomatoes,red chilly powder and salt.
- Wait till the green tomatoes to get soft and sprinkle fenugreek powder.Cook till oil leaves the sides of the pan.
- Green tomato pickle is ready to enjoy.Eat with roti,rice or any thing you please.
Notes
- Always use a dry spoon while serving.
- The storing jar can be smeared with a coat of sesame oil for longer shelf life of the pickle.
- Instead of cutting the green tomatoes they can be pureed and rest of the proceedure can be followed the same.
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