This tangy-garlicky pickle has a relatively shorter shelf life not just because of the nature of its recipe, but because it is so delicious that it will barely make it beyond a month! Serve with dosas or crackers or simply mix into soft cooked rice with an additional drizzle of sesame oil for flavour.
- ½ teaspoon + ½ teaspoon brown mustard seeds
- ½ teaspoon fenugreek seeds
- 3 tablespoons + 3 tablespoons sesame oil
- Pinch of asafoetida
- ¼ teaspoon turmeric powder
- 2 tablespoons Kashmiri chili powder
- 6-7 medium-sized tomatoes, roughly chopped
- 2 teaspoons coarse sea salt
- Betelnut-sized tamarind, soaked in ¼ cup hot water
- 10-12 cloves of garlic, peeled and bruised
- 10-12 curry leaves
- Dry roast the mustard seeds and fenugreek seeds together in a pan until fragrant. Remove and grind to a coarse powder. Keep aside.
- Heat 3 tablespoons of sesame oil in a pan and add the turmeric powder.
- Tip in the chopped tomatoes and the salt and sauté. Turn down the heat to medium and cover. Cook for 4-5 minutes or until the tomatoes soften.
- Meanwhile, extract the tamarind juice and keep ready.
- Now add the tamarind juice, chili powder and the coarsely ground fenugreek and mustard to the tomatoes. Mix well.
- Cook uncovered for a further 7-8 minutes or until the tomatoes reduce and begin to look glossy.
- In a separate pan, heat the other 3 tablespoons of sesame oil. To this, add the mustard seeds, garlic, curry leaves, and asafetida (in that order) and allow to crackle.
- Once the garlic begins to turn pink, add the tempering to the tomatoes.
- Mix well and simmer until the mixture begins to look like jam and the oil separates along the sides.
- Allow to cool completely; then fill into sterilized jars and refrigerate for 4-5 weeks.