Sweet & Tangy Thick Tomato Preserve
By: Revathy
Published: Thursday, December 30, 2010 - 11:17pm

Ingredients




1 kilogram Ripe Tomatoes-
3 tablespoons Red Chilli Powder-
100 Jaggery- gms
Asafoetida- A pinch
25 Tamarind- gms
Salt- As per taste
100 Oil- gms

Preparation

1 Grind the tomatoes & the tamarind to make puree. On low flame keep a wok & pour the tomato puree, add salt, asafoetida & red chilli powder. 2  Cover the wok with a lid for 2 minutes. Now take off the lid & pour some oil. Break the jaggery into small pieces & add it to the puree.  3 Do not pour all the oil in one go. Slowly once in a while keep adding 2-3 spoons & cover it with a lid for a few minutes again repeat the process till all the oil is consumed.  4 Now let it cook on low flame till it gets thick & starts leaving the wok. It should not stick to the wok.  5 Your tomato preserve is ready within 1 hour if prepared on gas stove. In a microwave it will take around 15 minutes only.

About


This is my grandma's recipe. We used to carry to eat while travelling back home as the shelf life is longer than the other vegetables we make.
My grandma is no more but my mother makes it just the same way. I've learnt it & wanted to share with all you. As it is easy to make, shelf life like I said is longer, is very yummy, can be eaten like jam/sauce/pickle. You can even mix it up with plain rice & enjoy the tangy taste or apply it on your bread & enjoy.