Tomato Nilva Pacchadi

Hai friends today I am coming with tasty pickle  "Tomato Nilva Pacchadi".This is Very easy to prepare and we can store this for 4 to 5 months.This can be good if we store in the fridge..This will be good fro 2 months if it is on the counter top.I made this pacchadi with wineripe tomatoes.This tastes awesomw if we prepare with heirloom tomatoes..My mom always makes with heiloom tomatoes.I really love the pickles my mom makes.This year i am really missing the pickles.Due to this pandamic even they cant go anywhere and bring the stuff.So i am making pickles.It almost tastes like the pickles she make.Ok lets go the recipe

Ingredients:

Tomatoes-2 lbs
Tamarind-Big lemon size
Salt to taste
Chilli powder  to taste
Oil-3 tsp
Mustard seeds-1 tsp
Methi seeds-1/2 tsp

For Tampering:
Oil-1 cup
Mustard seeds-1 tsp
Jeera-1 tsp
Dry red chillies-hands full
Curry leaves few
Hing little pinch

 Preparations:


Dry roast the methi seeds and mustard seeds.Fry till nice aroma comes.Make it cool and then grind.
Keep it aside.

Method:


 Cut the tomatoes into chunks.Cut all the tomatoes into chuncks and take in the bowl.

Place the deep and wide bottomed pan add oil and heat it.

Add the tomato chuncks and tamarind to the pan and mi it well

Cover it and cook this for 20 to 30 minutes or until the water evaporates.

After 25 minutes remove the lid and cook until the rest of the water evapoartes
Make it cool.

After it is completely cooled.Tranfer into the jar and blend to smooth paste

After blending add the methi mustard seeds powder and blend it again

Now transfer the blended mixture to the big bowl

Add the salt and chilli powder and mix it well.(Here we can check the taste and we can add if we need)

Place the deep bottomed pan add oil and heat it.

When oil gets heat add the mustard seeds nad jeera make it pop.Add the dry red chillies,curry leaves and hing

Finally add the mixture to it and fry in low flame for 5 minytes.

 .
After 5 minutes off the heat and make it cool completely

When it is completely cooled transfer them to the jar and store it.

Enjoy with the Rice and Dosa.