Instant Tomato Pickle

When you need something to perk up your lunch or dinner with a spicy pickle without laboring too much, I make this instant pickle which comes together in 15 minutes

Ingredients

1. Ripe tomatoes diced - 1 cup 
2. Red chilli powder - 1 table spoon (more or less depends on your preference)
3. One lemon size tamarind soaked 
4. 1 table spoon oil
5. 1/4 tsp turmeric
6. 1/4 tsp mustard seeds
7. 1/4 tsp cumin
8. 1 tsp of mustard seed powder (optional)
9. Few curry leaves
10. 1 tsp jaggery

Method:

1. Heat a pan with the oil on medium heat.
2. Add the mustard seeds, cumin and the curry leaves.
3. When they sputter, add the diced tomatoes
4. Cover and cook for a couple of minutes.
5. When the tomatoes start going mushy add the tamarind water, salt, turmeric and chilli powder.
6. Cook on high heat for couple of minutes for the tomatoes to soften and the raw smell of tamarind leaves.
7. Add the jaggery  and the mustard seed powder  and switch off the stove.
8. Mix and cover the dish. 

This pickle will stay fresh for 2-3 days and can be served with rice or dosa. Finger licking tasty and adds a nice touch to the regular meals.