Instant Tomato Pickle

Pickles are a nice way to preserve fruits and vegetables for a while. As Indians, we are almost always preparing pickles all throughout the year, but especially during the tail end of a harvest season, when we want to prolong and preserve the fruit or vegetable. 

My husband and I are fans of tomato based pickles and thokkus, and chutneys. So, it was natural for me to think of preparing some tomato pickle with some of the tomatoes from our garden. 

This version is a slightly different way of preparing tomato pickle. Usually, to extend shelf-life, the tomatoes are seeded and dried in the sun, and then pickled. But, in this version (which is more of an "instant", faster method), I just saute and cook the tomatoes really well and then add spices and seasonings. This pickle will not last as long as the sun-dried version, but is quite delicious, nonetheless.

Ingredients:

1. 10 ripe tomatoes, diced into small pieces
2. 1/2 tablespoon + 1 teaspoon black mustard seeds
3. 1 teaspoon fenugreek seeds / methi / vendhayam
4. 3-4 teaspoons chilli powder 
5. 3/4 teaspoon turmeric powder
6. 1 teaspoon coriander powder / dhania powder
7. 1/2 teapoon hing / asafoetida
8. 5-6 cloves of garlic, minced
9. a sprig of curry leaves, torn
10. 4 tablespoons sesame oil
11. 1 teaspoon sugar / jaggery
12. salt, as needed

Preparation:

1. Heat 3 tablespoons of sesame oil in a skillet. When hot, add the tomatoes and cook over medium heat until the tomatoes cook, turn mushy, and all the water in the tomatoes cook away. Wait for the tomatoes to release oil and leave the sides of the skillet. 
2. Meanwhile, dry roast 1/2 tablespoon mustard seeds and fenugreek seeds until fragrant, and the mustard begins to crackle slightly. Cool, and grind to a powder. 
3. Add this powder to the cooked tomatoes and mix well. Add turmeric powder, chilli powder, and coriander powder and mix well into the tomatoes and cook for 5-10 minutes on low-medium heat to allow the spices to mix in. 
4. Add salt and sugar mix in and cook for another 2 minutes. 
5. Now, in another smaller pan, heat the remaining 1 tablespoon of oil. When hot, splutter 1 teaspoon of mustard seeds, and add hing and curry leaves. Add the minced garlic and switch off the heat. In the remaining heat saute the garlic for about 1 minute, taking care not to burn it. 
6. Add the above to the tomato mixture and mix well. Remove from heat. 

When completely cool, store in a clean, dry container and store in the fridge to extend shelf-life. This pickle stays good for up to 10 days in the fridge if stored properly. 

Serve with rotis or yogurt rice, or mix with cooked rice. This is also a great condiment to spread on toast.