I planted some tomatoes in our backyard this year. I was not sure what would be the yield, so in the small vegetable patch, I planted 8 plants. They grew so big and soon filled with tomatoes. I planted mostly cherry tomatoes of different kind, along with 1 bigger variety, since Ishaan loves the tiny juicy cherry tomatoes. I have not bought any cherry tomatoes in last 4-5 months. Last week we had to do some lawn work and I had to cut down the low hanging branches. When I did that, I got almost 3 kgs (around 6lbs) of tomatoes, most of which were still green. I was sure I couldn’t use them all, so I wanted to make green tomato pickle. When I googled, I found this recipe by indosungod . I mostly followed that recipe but I thought ginger would give it some extra flavor. So I used some steps from my aayi’s avale hinDi . The pickle came out so good. I think I will be making this again in future.
Pictorial: Make the spice powder by frying mustard seeds, fenugreek seeds, asafoetida and powdering them. Cut the tomatoes. Fry chillies, curry leaves, ginger and then add tomatoes. Add the masalas when the tomatoes have softened. Add the lemon juice and cook.
For some extra aroma, add a seasoning of curry leaves at the end.
Green Tomato Pickle
Ingredients
- 1 and 1/2 kgs green tomatoes
- 6-7 green chillies
- 1 tbl spn chopped ginger
- 1 tea spn mustard seeds
- 1/2 tea spn turmeric powder
- A small pea sized asafoetida stone or 1/2 tea spn powder
- 1/2 tea spn methi fenugreek seeds
- 3 tbl spn red chilli powder
- 10 curry leaves
- 1/8 cup lemon juice
- 1/8 cup + 1 tbl spn oil
- 1/8 cup salt
Instructions
- Clean green tomatoes.
- I cut half of them to pieces to have some chunks and remaining half I added to food processor and pulsed them.
- In a dry small kadai, heat a tea spoon oil and add asafoetida.
- When a nice aroma comes out, add mustard and fenugreek seeds.
- Take it on a clean mortar or a spice blender.
- Switch off heat, when the pan is still warm, add chilli powder and turmeric, keep mixing.
- When it cools down to room temperature, grind it to a powder (I use my mortar and pestle to powder).
- In a big thick bottomed pan, Heat remaining oil.
- Add ginger, half curry leaves, green chillies pieces, salt.
- When a nice aroma comes out, add tomatoes.
- Cover the lid and let it cook for about 30mins.
- Add the chilli powder, ground powder, lemon juice, cook for another 10mins.
- Switch off the heat.
- In the kadai that was used to make the powder, heat little oil and add remaining curry leaves.
- Pour this over the pickle.
- Put the pickle in clean dry bottles.
- Close the lid tightly. When it cools down to room temperature, store in fridge.
- It remains good for few months.
Green Tomato Pickle
Ingredients
- 1 and 1/2 kgs green tomatoes
- 6-7 green chillies
- 1 tbl spn chopped ginger
- 1 tea spn mustard seeds
- 1/2 tea spn turmeric powder
- A small pea sized asafoetida stone or 1/2 tea spn powder
- 1/2 tea spn methi fenugreek seeds
- 3 tbl spn red chilli powder
- 10 curry leaves
- 1/8 cup lemon juice
- 1/8 cup + 1 tbl spn oil
- 1/8 cup salt
Instructions
- Clean green tomatoes.
- I cut half of them to pieces to have some chunks and remaining half I added to food processor and pulsed them.
- In a dry small kadai, heat a tea spoon oil and add asafoetida.
- When a nice aroma comes out, add mustard and fenugreek seeds.
- Take it on a clean mortar or a spice blender.
- Switch off heat, when the pan is still warm, add chilli powder and turmeric, keep mixing.
- When it cools down to room temperature, grind it to a powder (I use my mortar and pestle to powder).
- In a big thick bottomed pan, Heat remaining oil.
- Add ginger, half curry leaves, green chillies pieces, salt.
- When a nice aroma comes out, add tomatoes.
- Cover the lid and let it cook for about 30mins.
- Add the chilli powder, ground powder, lemon juice, cook for another 10mins.
- Switch off the heat.
- In the kadai that was used to make the powder, heat little oil and add remaining curry leaves.
- Pour this over the pickle.
- Put the pickle in clean dry bottles.
- Close the lid tightly. When it cools down to room temperature, store in fridge.
- It remains good for few months.
Wish you all a very happy Deepavali.
I was thinking to post few recipes before Deepavali this year but lately I have been so busy at work and with kids, it has become impossible to sit down to write something!. My parents are visiting us for a short time and I am celebrating the festival with them after a very long time. We didn’t do much this year but having them with us in itself is a huge blessing. Aayi made a few dishes last week and someone pointed out on FB that this recipe was not on the blog. Yes, I have reached a point where I forget what is there on the blog :). Aayi brought some delicious coconut jaggery burfis (soyi khadi) with her from India. They were delicious, melt in the mouth and fragrant.
Coconut burfis – soyi khadis can be made with sugar or jaggery. I don’t remember this variety as much as the white sugar variety or the black variety with liquid jaggery (molasses/pattal goad). The batch aayi brought got over in a week, so we made a fresh batch for Deepavali.
Pictorial:
Coconut Jaggery Burfi (Soyi Khadi)
Ingredients
- 1 cup fresh grated coconut
- 1 cup jaggery
- 1 tea spn ghee
- 5-6 cardamom pods
Instructions
- Apply ghee to a plate or wooden board and rolling pin, keep aside.
- Combine jaggery and coconut in a thick bottomed pan and start heating.
- Keep mixing on a medium low flame taking care the mixture does not turn brown (it goes from a light color to dark brown within few seconds).
- When the mixture becomes frothy and starts leaving the base, take off heat.
- Mix the cardamom powder.
- Spread the mixture on the prepared wooden board/plate.
- Let it cool to room temperature.
- Cut them into small pieces.
