TOMATO AND GARLIC THOKKU/CHUTNEY AND MANGO PICKLE

Spring is in its peak for us here in Virginia. The weather is fine on some days, which is so good for long walks. Though I enjoy the weather here, sometimes I feel bad when someone from India call me and mention that it is blazing back in India. It seems that this summer is a little bit harsh and it is only April yet! For me the only good thing in summer are mangoes. I can have them anytime of the day especially sour unripe ones sprinkled with a little bit of salt and chili power. It does bring back so many memories of school days and summer holidays running around with our granny chasing us and riding around in bicycles. Even now, my sister, cousins, and I remember those days ever so fondly.

Coming on to the pickle recipes, the tomato thokku recipe was tried from an Aval Vikatan magazine. My co-sister and I made this dish together from the first time 2 years back. This was an instant hit at my in-law’s place. The whole dish was finished off for breakfast and dinner in a single day and we had to make another big batch later. Canned tomatoes are very good for this chutney. They give a bright red color and the chutney also tastes much better compared to the one made with regular tomatoes. The mango pickle recipe is my mother-in-law’s. She makes this when she has excess mangoes at hand. This is very easy to make, just add the seasonings to the mangoes and let it sit!...as easy as that yet it tastes so good.

TOMATO THOKKU

:

1. 

INGREDIENTS:

1. Roma tomatoes, 5-6, or 1 cans of diced tomatoes.
2. Garlic, 4 cloves.
3. Tamarind, 1 small lemon size.
4. Chili powder, 2 teaspoons.
5. Fenugreek seeds, ¼ teaspoon.
6. Sesame oil, ¼ cup.
7. Mustard seeds, ¼ teaspoon.
8. Curry leaves, 1 sprig.
9. Salt as per taste.

PREPARATION:

Dice the tomatoes finely and extract thick juice from the tamarind. Grind the tomatoes and garlic into a smooth paste by adding little water and keep aside. Heat a pan with ¼ cup of sesame oil. When the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the fenugreek seeds and curry leaves and fry for a few seconds. Reduce the flame and add the ground paste and fry for a few minutes. Once the mixture starts to thicken and loses its raw flavor, add the powders, salt, tamarind juice along with ½ cup of water and cook closed for 15-20 minutes until the chutney thickens and the oil separates. Serve with idlis, dosas, or puris. This can stay fresh for a week in the refrigerator.

MANGO PICKLE

INGREDIENTS:

1. Firm unripe mangoes, medium-size 2.

2. Sesame oil, 2/3^rd to a cup.

3. Chili powder, 2 teaspoons.

4. Salt, 1 teaspoon.

5. Asafetida, a pinch.

6. Mustard seeds, 1 teaspoon.

PREPARATION:

Peel the skin of the mangoes and grate them finely. Heat a pan with the sesame oil. Add the mustard seeds and let it splutter. Then lower the flame and add the chili powder and salt and fry for a few seconds. The oil will start bubbling once the chili powder is added. At this point, switch off the stove and add the grated mangoes. Mix everything well and let it sit for 15 minutes. This pickle stays fresh for up to a month when left in the refrigerator. It goes well with any variety rice.