Ripe Red Chili Tomato Pickle | టమాటో పండుమిర్చి నిల్వ పచ్చడి | Special Desi Recipes
Ripe Red Chilli Tomato Pickle - is another
popular, easy, spicy and tasty pickle. Usually, tomato ripe red chili pickle is
done for about 3 days to store for more than 1 year. Here am sharing the easy
tomato ripe red chili pickle with perfect measurements done within 30 minutes
with perfect taste. This pickle can store for about 3 to 4 Months at out and 1
year in the fridge. This pickle is generally made during the end of the winter
season. Here is my video I am showing the tomato red chili pickle with 250
grams of ripe red chilies, 500 grams of tomatoes with 50 grams of tamarind. If
you want to increase the quantity, it can increase with the exact above
measurements.
For red chili tomato pickle, one should wash and dry the red chilies and
tomatoes overnight. This makes to remove the moisture from the tomatoes and
chilies. Red chilies should be wash along with stalk, stalk should be removed
only when the chili is completely dried. This because, if the stalk is removed
and washed the water may enter inside the chili which gives very little shelf
life to the pickle. Tamarind should be cleaned by removing the Seeds, hard
brown shells and fibers
There are a variety of ripe red chilies. Thin variety of ripe red
chilies is usually too spicy. This type of red chilies is perfect to make any
red chili pickles. Even if the red chilies are too spicy add extra tamarind to
the pickle, this will cut down the spiciness to the pickle.
After grinding the everything add tadka only to the desired amount.
Don't add tadka to the whole pickle. Here I am showing tadka for the whole the pickle that means the oil quantity to the pickle as I did the very little
amount of pickle approx around 700g of a pickle.
Finally, I want to share some of my pickles recipes like
·
Chutney| Pickles
·
BudamkayaPachadi
· Amla | IndianGooseberry Pickle
Video Recipe Of Ripe Red Chilli Tomato Pickle
Chutney Ingredients:
- Red Chillies - 250 g
- Tomatoes - 500 g
- Tamarind - 50g
- Total Salt - 100g
- Mustard seeds - 1 Tbsp.
- Methi Seeds - 1 Tsp.
- Turmeric - 2 Tsp.
- Oil - 3 Tbsps.
Tadka Ingredients:
- Oil - 125 ml
- Mustard Seeds - 1 Tbsp.
- Cumin Seeds - 1 Tbsp.
- Urad Dal - 1 Tbsp.
- Chana Dal - 1 Tbsp.
- Dry Red Chillies - 5
- Crushed Garlic - 2 Tbsps.
- Curry Leaves
- Turmeric Powder - 1 Tsp.
Preparation:
- Firstly wash and dry the ripe red chilies along with the stalk.
- Then wash tomatoes and dry overnight.
- Removing the Seeds, hard brown shells and fibers from the tamarind.
- The next day, remove stalks of the ripe red chilies and cut them into pieces.
- Now dry roast the mustard and fenugreek seeds and blend to a fine powder.
- In a pan add chopped tomatoes along with tamarind, turmeric powder, salt, and turmeric powder.
- Mix well and close and cook for about 10 Minutes.
- After 10 minutes tomatoes release water, cook well till all the moisture absorb and tomatoes become thick.
- Remove and keep aside to cool without the lid.
- In a blender add ripe red chilies along with mustard fenugreek seeds powder and salt.
- Blend coarsely, then add cooked tamarind to smooth paste.
- Store this pickle in an airtight container or the glass jar.
- Add tadka only to the desired amount.
- For tadka in a pan add oil, mustard seeds, cumin seeds along with urad and chana dal.
- Saute till it releases aroma.
- Then add dry red chilies, crushed garlic, and curry leaves.
- Mix well and saute till garlic changes color and releases aroma.
- Finally, add turmeric powder and mix well.
- Add this tadka to the pickle and serve along with hot steamed rice and ghee.
Detail Photo Recipe of Ripe Red Chilli Tomato Pickle
- Firstly wash and dry the ripe red chilies along with the stalk.
- Then wash tomatoes and dry overnight.
- Removing the Seeds, hard brown shells and fibers from the tamarind.
- The next day, remove stalks of the ripe red chilies and cut them into pieces.
- Now dry roast the mustard and fenugreek seeds and blend to a fine powder.
- In a pan add chopped tomatoes along with tamarind, turmeric powder, salt, and turmeric powder.
- Mix well and close and cook for about 10 Minutes.
- After 10 minutes tomatoes release water, cook well till all the moisture absorb and tomatoes become thick.
- Remove and keep aside to cool without the lid.
- In a blender add ripe red chilies along with mustard fenugreek seeds powder and salt.
- Blend coarsely, then add cooked tamarind to smooth paste.
- Store this pickle in an airtight container or the glass jar.
- Add tadka only to the desired amount.
- For tadka in a pan add oil, mustard seeds, cumin seeds along with urad and chana dal.
- Saute till it releases aroma.
- Then add dry red chilies, crushed garlic, and curry leaves.
- Mix well and saute till garlic changes color and releases aroma.
- Finally, add turmeric powder and mix well.
- Add this tadka to the pickle and serve along with hot steamed rice and ghee.
Chutney Ingredients:
- Red Chillies - 250 g
- Tomatoes - 500 g
- Tamarind - 50g
- Total Salt - 100g
- Mustard seeds - 1 Tbsp.
- Methi Seeds - 1 Tsp.
- Turmeric - 2 Tsp.
- Oil - 3 Tbsps.
Tadka Ingredients:
- Oil - 125 ml
- Mustard Seeds - 1 Tbsp.
- Cumin Seeds - 1 Tbsp.
- Urad Dal - 1 Tbsp.
- Chana Dal - 1 Tbsp.
- Dry Red Chillies - 5
- Crushed Garlic - 2 Tbsps.
- Curry Leaves
- Turmeric Powder - 1 Tsp.
Preparation:
- Firstly wash and dry the ripe red chilies along with the stalk.
- Then wash tomatoes and dry overnight.
- Removing the Seeds, hard brown shells and fibers from the tamarind.
- The next day, remove stalks of the ripe red chilies and cut them into pieces.
- Now dry roast the mustard and fenugreek seeds and blend to a fine powder.
- In a pan add chopped tomatoes along with tamarind, turmeric powder, salt, and turmeric powder.
- Mix well and close and cook for about 10 Minutes.
- After 10 minutes tomatoes release water, cook well till all the moisture absorb and tomatoes become thick.
- Remove and keep aside to cool without the lid.
- In a blender add ripe red chilies along with mustard fenugreek seeds powder and salt.
- Blend coarsely, then add cooked tamarind to smooth paste.
- Store this pickle in an airtight container or the glass jar.
- Add tadka only to the desired amount.
- For tadka in a pan add oil, mustard seeds, cumin seeds along with urad and chana dal.
- Saute till it releases aroma.
- Then add dry red chilies, crushed garlic, and curry leaves.
- Mix well and saute till garlic changes color and releases aroma.
- Finally, add turmeric powder and mix well.
- Add this tadka to the pickle and serve along with hot steamed rice and ghee.
Detail Photo Recipe of Ripe Red Chilli Tomato Pickle
- Firstly wash and dry the ripe red chilies along with the stalk.
- Then wash tomatoes and dry overnight.
- Removing the Seeds, hard brown shells and fibers from the tamarind.
- The next day, remove stalks of the ripe red chilies and cut them into pieces.
- Now dry roast the mustard and fenugreek seeds and blend to a fine powder.
- In a pan add chopped tomatoes along with tamarind, turmeric powder, salt, and turmeric powder.
- Mix well and close and cook for about 10 Minutes.
- After 10 minutes tomatoes release water, cook well till all the moisture absorb and tomatoes become thick.
- Remove and keep aside to cool without the lid.
- In a blender add ripe red chilies along with mustard fenugreek seeds powder and salt.
- Blend coarsely, then add cooked tamarind to smooth paste.
- Store this pickle in an airtight container or the glass jar.
- Add tadka only to the desired amount.
- For tadka in a pan add oil, mustard seeds, cumin seeds along with urad and chana dal.
- Saute till it releases aroma.
- Then add dry red chilies, crushed garlic, and curry leaves.
- Mix well and saute till garlic changes color and releases aroma.
- Finally, add turmeric powder and mix well.
- Add this tadka to the pickle and serve along with hot steamed rice and ghee.
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