Tomato chutney

Thakkali Thokku

Ingredients

500 gm  ripe tomatoes

½ cup thick tamarind pulp

1 tsp turmeric powder

3 tbsp mustard seeds

1 tsp fenugreek seeds

1 tsp asafoetida powder

4 tbsp gingely oil

1 tsp jaggery  powder(or sugar)

Salt to taste

.

Preparation

Grind  tomatoes into fine paste.
Marinate tamarind in hot water for 10 minute and extract the pulp.

Mix tomato paste, tamarind pulp with salt and turmeric powder.

Roast and Powder

Fry 2 tbsp mustard seeds and fenugreek seeds each separately and powder them together.

Method

Heat gingerly oil in a thick bottom pan

Add 1 tsp mustard seeds and asafoetida.

Once the mustard pops add the tomato pulp.

When it starts to boil simmer  and open cook until oil floats to the top.

Switch off the flame add the mustard and fenugreek powder.

Once the pickle is cold store  it in a clean glass jar.

This can be stored in fridge for two weeks.