My Secret Tomato Pickle Recipe for Rice & Roti

Instructions

1. Wash and dice the 1 kg tomatoes.
2. Cut the 50g fresh ginger, 2 big garlic bulbs, and 8 green chilies into thin strips. Pat them dry.
3. In a pan, cook the diced tomatoes with 1 tsp salt and a little oil until they become soft.
4. Once the cooked tomatoes have cooled slightly, pulse-blend them in a food processor until chunky, ensuring it's not a smooth paste.
5. In a separate pan, heat the remaining oil. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, and 1 tsp fenugreek seeds. Let them crackle.
6. Add the thinly stripped ginger, garlic, and green chilies to the tempering. Sauté briefly.
7. Add the blended tomatoes to the pan with the tempered spices and aromatics. Cook for 5-6 minutes.
8. Add 1 tsp jaggery (or brown sugar) and 1 tsp black salt. Continue to cook until the chutney releases oil from the sides.
9. Allow the tomato pickle to cool completely.
10. Stir in the 2 tbsp vinegar.
11. Store the tomato pickle in a clean, dry bottle or jar.