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Tomato Pickle

Ripe and firm tomatoes - 1 kg
Salt - 1 cup

Turmeric - 1 tsp
Red chilli powder - 1 1/2 cup
Tamarind - 200 gm
Garlic pods - 2
Fenugreek powder - 2 tsp

For Talimpu:
Oil - 100 gms
Red chillies - 3-4 (broken)
Garlic cloves - 10 (crushed)
Mustard seeds - 2 tsp
Fenugreek seeds - 1 tsp
Curry leaves -  few


  • Wash and pat dry the tomatoes. Cut them into 4-6 pieces.
  • In a bowl, put tomato pieces with juice, salt and turmeric.Cover and keep aside for 2 days.
  • On the 3 rd morning, separate tomato pieces from juice and dry them directly to the sunlight till evening.
  • Soak tamarind in tomato juice and put this bowl in the sunlight.
  • Evening grind tamarind, garlic, tomato pieces along with the juice. Add red chilli powder, fenugreek powder and grind till smooth. Check the taste and keep aside.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles.
  • Remove from flame and let it cool.
  • Pour this over pickle and mix well.
  • Transfer to airtight container.
  • Serve with rice, Idli or Dosa.
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