This pickle is my mom’s recipe. She learnt to make this in one of her cooking class. Since then this traditional recipe is being made by my all siblings ( khandaani pickle😜 )
I made this pickle with some more addons to enhance the taste and longevity too.
Time is variable for drying process. Below mentioned tenures are given according to the temperature between 37 – 38° Celsius during day time. It may be less or more in different regions.
1 kg red tomatoes
100 gms tamarind without seeds
250 gm garlic cloves
1/2 cup salt
3/4 cup sugar
1 tsp turmeric powder
1/2 cup paanchphoran ( mixed of 5 whole spices usually prepared in Bengal and Bihar. If you don’t get it, no worries😊. Can make them easily at home. Just take 1 tbsp each of cumin seeds, carom seeds, fennel seeds, fenugreek seeds and nigella or onion seeds)
1/2 cup chilli flakes
1/2 cup broken red chillies
2+1/2 cups mustard oil
1/4 cup vinegar ( you may be surprised for this ingredient but my mom’s pickle didn’t stay long for a year. After 6-8 months fungus used to appear on top of the jar. So I am adding vinegar as a preservative as it contains 85% of acetic acid. Hence I add sugar to balance the taste.
First of all wash all the whole tomatoes and let it dry completely. Wipe them with cloth so that there should be no doubt of moisture contents on them.
Take a big vessel. Cut the tomatoes in cubes and add salt, turmeric powder and vinegar to it.
Put them in sunlight for 3-4 days till the tomatoes are half cooked.
Now mince them with hands and separate the peels in another plate.
Add tamarind to the tomato pulp. After 4-5 hours mince the tamarind too in the pulp. If using tamarind with seeds, then separate the seeds now. Add sugar and give a nice stir.
Let them be in sunlight for another 3-4 days. Peels should dry up completely. When you touch them and put them back on plate, there should be no moisture in your hand.
At the same time your pulpy tomatoes reduces in sunlight and it becomes a paste. If it doesn’t no need to worry. Still you can add peels into the pulp. In this case you have to keep this mix in sunlight for few days more till it becomes paste. You will notice that as soon as you add the dried peels into the pulp, the pulp becomes little thicker.
If pulp has become paste then also add the peels into the tomato paste. Mix them evenly and keep them aside. Time has come to temper the pickle.
Take panchphorans and sauté it in a pan till it releases the aroma. Coarsely grind them. Keep it aside too.
Heat oil in a kadhai. It should be very hot. Smoke can be seen slightly. Add all the garlics. When few of the pods come up on the surface of oil, switch off the flame. Let it get fried for 2-3 minutes.
Add the coarsely grinded powder, chilli flakes, broken red chillies. Let this oil cool completely at room temperature.
Now pour the oil on tomato paste. Mix them all evenly. Transfer them into the jars and store. It longs for 1 – 1.5 years. This duration is according to my experience.
Ready to eat 😍!!!