The first time I visited Hyderabad was after I got married ( Hyderabad is my husband’s hometown), one of the foods that enticed me completely was their tangy-spicy tomato pickle. I remember doling generous quantities onto my plate at every meal. I love traditional pickle recipes especially passed on by mothers and grandmothers. And thus was delighted when my dear friend, Prudhvi Latha who blogs at Found in Folsom graciously shared her family’s recipe and even allowed me to share it with all my readers.
Here’s many thanks to Latha and her mother for this. This is really very simple to make and can be consumed immediately. I did change the proportion of ingredients according to my own taste but left the rest of the recipe untouched. So here you go:
1 Kg. local tomatoes (avoid hybrid variety)
100 gm. Indian tamarind
100 gm. hot red chilly powder
Garlic – I pod
2 tsp. cumin seeds
3 tsp. toasted methi (fenugreek) powder
Salt 250 gm. or as per taste
For the tempering:
½ cup vegetable oil
1 tsp. mustard seeds
Dry red chillies
some cloves of crushed garlic
1 tsp. fenugreek seeds
1 tsp. cumin seeds
A bunch of curry leaves
Choose red ripe tomatoes. Wash them thoroughly and dry them with a towel. Quarter them and add salt to all the pieces. Keep in a large shallow vessel.
After a few minutes, you will see water ooze out from the tomatoes. Now use this water to soak your tamarind. Do not add more water. Leave this overnight for the tamarind to soak or the entire day if you are making the pickle in the morning.
In the morning, you will find that both the tomatoes and tamarind are pasty and squishy. Add chilly powder and grind them to a pasty consistency in a blender. You can leave them chunky if you so desire.
Again do not add any additional water. The water from the tomatoes will suffice.
Also blend garlic along with roasted cumin and methi powder and add that to the tomato pickle mix.
Put all the ingredients for the tempering in hot oil. When they sputter, add to the pickle. Keep the pickle in an airtight container. You may also choose to temper small batches if you like.
The pickle is ready to consume. I store it in the fridge so that it does not spoil. Relish it with curd rice, idli or with your normal food. It is lip smacking yummy.