Sweet & Tangy Thick Tomato Preserve

My Grandma used to prepare this for me each time I went to Chennai during my summer vacations. She is no more! But my mother makes it every time I demand for it. This is mom made which I picked up when I had gone home to see my parents. 

It's delicious & simply irresistible!

Ingredients:

• Ripe Tomatoes - 1  kg
• Red Chilli Powder - 3 tbsps
• Jaggery - 100 gms
• Asafoetida - A pinch
• Tamarind - 25 gms
• Salt - As per taste
• Oil - 100 gms

Method:
Grind the tomatoes & the tamarind to make puree. On low flame keep a wok & pour the tomato puree, add salt, asafoetida & red chilli powder. Cover the wok with a lid for 2 minutes. Now take off the lid & pour some oil. Break the jaggery into small pieces & add it to the puree. Do not pour all the oil in one go. Slowly once in a while keep adding 2-3 spoons & cover it with a lid for a few minutes again repeat the process till all the oil is consumed. Now let it cook on low flame till it gets thick & starts leaving the wok. It should not stick to the wok. Your tomato preserve is ready within 1 hour if prepared on gas stove. In a microwave it will take around 15 minutes only.

Note:

• The red chilli powder can be used according to your tolerance to its taste
• The shelf life of this preserve is over a month
• You can use it as a jelly/jam on toast or with rolls & chappatis
• I enjoy it with Idlis & Dosas too

Tomato

Achaari Mirch (Pickled Green Chillies)

Hot! Hot! Hot!
Yeah, this one is a hit with Poori Aaloo.

Ingredients:

• Thin Green Chillies - 20 
• Mustard Powder - 3 tsps
• Turmeric Powder - 1 tsp
• Jeera Powder - 1.5 tsp
• Coriander Powder - 1.5 tsp
• Amchoor Powder - 1tsp
• Salt - 1 tsp
• Mustard Oil - 1.5 tbsp

Method:
Mix all the masalas in a bowl. The mustard powder, turmeric powder, Jeera Powder, Coriander Powder, Amchoor Powder & Salt. Put enough water & get it to a thin watery consistency. Slit the green chillies in the middle lengthwise.
Heat a wok & pour the mustard oil in it. When it is about to smoke put the masala paste into it. It will smoke so better you put on that exhaust fan. Now when the masala starts leaving oil from the sides add all the green chillies to it & mix in. Cover the wok. After half a minute check the chillies & saute. Repeat this process a few times till the chillies are done. It will take 6-8 mts for this process.Your chilli pickle is ready to be served.

Note:
1. If you want to add more chillies then you will have to increase the masalas & oil sufficiently
2. This goes best with poori aaloo, paranthas, rice & dal.
3. You will like it with sooji halwa too
4. Easiest pickle to make
5. If you do not like mustard oil then use any other vegetable oil
6. It can be kept for a week if enough oil & salt is used

I am sending these pickled green chillies to Any One Can Cook hosted by Ayeesha. These can be made by anyone so are FB (For Beginners), WLI (With Less Ingredients) & WMT (With Minimum amount of Time).
Hope you enjoy them!

Taste of Pearl City: Any One Can Cook : Series 5