Thursday, January 8, 2009
I have mentioned before that we love green tomatoes and I have been seeing them regularly at the market now for the past month or so. The grocers at the market get huge boxes of tomatoes which are usually green or half ripe as they keep longer while they ripen. So while other people pick out the ripe red tomatoes to buy, my grocer recognizes me as “that woman” who specially asks for the green ones! Of course, he’s too nice to say anything. He has been selling me vegetables and fruits for so many years now that he knows what I want.
No one seems to buy or cook green tomatoes here, or even back home but I am always very happy to see them. In fact, I just bought 2 kilos of them today. For once, my daughter was happy as she is slowly discovering a liking for tomatoes, especially the green kind.
Normally, Akshaya tells her dad that it isn’t safe to “let me loose at the market” as I am like a kid at the candy store. I cannot begin to describe the thrill of seeing a market full of fresh and colourful vegetables and fruit. Do I sound weird?
Luckily for all of us, other than at the market, shopping is generally not my favourite thing to do.
I have previously posted a Green Tomato And Onion Curry and a Green Tomato Khorma. Now it’s the turn for my Green Tomato Pickle. You can adjust the amount of chilli powder you add to the pickle. The powdered jaggery is added to balance the tartness of the tomato so you can adjust that too but the pickle shouldn’t taste sweet.
Here’s how I make it.
10 large green tomatoes
¼ cup sesame seed oil
5 tsp (adjust to taste) Kashmiri chilli powder
(or ordinary chilli powder)
2 tsp mustard seeds
¾ tsp fenugreek powder
½ tsp asafetida powder
½ to 1 tbsp powdered jaggery (or sugar)
2 to 3 tsp salt (or to taste)
2 sprigs curry leaves
Cut the green tomatoes into quarters, and each quarter into half. Add the chilli powder and salt and mix well. Keep aside.
Now heat the oil in a wok. Add the mustard seeds and when they splutter, turn down the heat to medium. Add the asafetida powder and curry leaves and stir once ensuring they don’t burn. Immediately add the tomato pieces. Stir well and allow the tomatoes to cook for about 5 minutes. They should soften without losing the skin or becoming mushy.
Add the fenugreek powder and jaggery and mix well. Allow to cook for another minute or so and take off the heat.
Allow to cool, bottle and refrigerate when not using. This pickle will keep in the fridge for a week. This recipe makes about 1 large jam jar of pickle.
This pickle goes to Lore's Original Recipes Round-Up.