Tomato pickle which is popularly known as tomato 'gojju' in South India is a mixture of tangy, spicy and sweet flavors.
If you are looking for a recipe that serves as a side dish for multiple dishes, then, this recipe is a must try!
How to prepare?
- Take 1/2 a kg of ripe tomatoes.
- Wash and dry it completely with a cloth.
- Then, grind the tomatoes into fine puree without adding water.
- In a pan add 50ml of gingelly oil (sesame oil) or any refined oil of your choice. When the oil gets hot, add :
- Asafoetida - 1/4 teaspoon
- Red chilli powder - 4 teaspoons
- Sambar powder - 1 teaspoon
- After adding the above ingredients, immediately add the tomato puree into it. Stir well, add salt (as per taste) and 1 teaspoon of sugar.
- Stir again and cover the pan with lid and boil on medium flame till it becomes thick and you can see the oil on the top layer(Usually it take about 20 minutes 30 for oil to appear on the top layer).
- Cool the pickle. After it cools, store it in a glass jar in a refrigerator.
It can be used for a week.
[Tip: This goes well with dosas, parathas, curd rice and khakra. ]