Tomato pickle

Been to a local  'chantha' (vegetable fair)  recently and got hold of some cute little fresh tomatoes, priced cheap too. Thoughts of jam, sauce and pickle came in my mind and just to avoid the sugar/sweet part I tried pickling those lovely tomatoes. It did come out fine except a little high on salt, but I am fine with it as they say salt is a good preservative too and anyway we are going to have it as pickle and not as a side dish.So here  is the recipe for the sweet and sour tomato pickle. 


Tomato pickle


Ingredients


Tomatoes- 1 kg
Methi seeds ( fenugreek seeds) 1 tspn
Mustard seeds- 2 tspn
Sesame seeds- 2 tspn
Green chillies - 4 -5 ( or to your taste)
Turmeric powder-  1 tspn
Asafoetida powder- 1 tspn
Lemon - 2 med size
Salt - as required
Sugar- 1 - 2 tspn
Sesame oil - 2 tspn


Method


Wash tomatoes thoroughly, chop and keep aside.
Dry roast methi seeds, mustard seeds and sesame seeds , let it cool and powder in a coffee grinder and keep aside.
Heat 2 tspns of oil in a pan and add in the chopped tomatoes. Keep stirring till the tomatoes becomes soft. Add in the turmeric powder, asafoetida powder, slit green chillies, lemon juice, salt and sugar.. Keep stirring again . Then add the ground powders and let everything come together. Remove from flame after around 10 minutes. Let it cool, store in a sterilised glass jars and refrigerate. 
Can be served with rice, parathas, chappathis.