Ingredients vegetarian 1 servings

• 1 kg tomatoes
• 150 g tamarind
• 200 g red chili powder
• 1 tbsp turmeric
• 100 g salt or to taste
• 300 ml gingely oil
• 2 tbsp mustard seeds
• 2 tbsp fenugreek

for seasoning

• 4 tsp mustard
• 4 tsp jeera
• 10-15 whole red chillies
• curry leaves
• 20 pods crushed garlic with the skin(optional)
• 2 tsp hing

Directions

1. Cut the tomatoes into small pieces and place it on a large bottomed kadai and stir fry on high.
2. Meanwhile clean tamarind well without seeds and fibre and soak in boiling water and make into a thick puree pulp by putting into blender.
3. Keep frying the tomatoes so that all the moisture is absorbed ensuring it doesnt get burnt.
4. Mix in the tamarind puree also and allow it to boil well till its all thick and dry
5. Mix in the red chilli powder,turmeric and salt
6. Now in another kadai heat oil and season with all given ingredients.and also add the hing and pour it over the tomato and tamarind mixture
7. Dry roast the fenugreek and mustard seeds and grind them to a powder and sprinkle the powder over the pickle and stir well.
8. store in air tight container and serve with rice.

Comments

Neetu

I hope it comes out well... __/\__

sneha

only the seeds are added

aarthi kumar

do we have to add fenugreek leaves or fenugreek seeds?

sneha

it will not be khatta....as you are adding enough of chilli spice which gives it a real pickly taste and also because you add the tamarind to boiling water and boil for few minutes.so the raw smell is also removed.

mamta

tomato and tamrind? both give tangy taste. i cant make out the full khatta taste of the recipe pl clear my confusion