Ingredients with Measurements:
- 2 cups grated coconut
- 4 medium-sized tomatoes, chopped
- 2 tbsp mustard seeds
- 1 tbsp fenugreek seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 1/2 cup vinegar
- 1/4 cup oil
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a dry pan, roast mustard seeds, fenugreek seeds, cumin seeds, and coriander seeds until fragrant.
2. Grind the roasted seeds into a fine powder using a blender or food processor.
3. In a large mixing bowl, combine grated coconut, chopped tomatoes, ground spice powder, turmeric powder, red chili powder, and salt.
4. Add vinegar and oil to the mixture and mix well.
5. Transfer the mixture to a glass jar with a tight-fitting lid.
6. Store the pickle in a cool and dry place for 2-3 days to allow the flavors to develop.
7. Serve the coconut tomato pickle as a condiment with your favorite Indian dishes.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature
Serving size:
Makes about 2 cups of pickle
Nutritional information:
Calories: 110
Fat: 9g
Carbohydrates: 6g
Protein: 2g
Sodium: 200mg
Sugar: 2g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh tomatoes.
- You can use apple cider vinegar instead of white vinegar.
Variations:
- Add chopped green chilies for extra heat.
- Add roasted peanuts or cashews for a crunchy texture.
Tips and tricks:
- Make sure to roast the spices until fragrant to release their flavors.
- Use a clean and dry glass jar to store the pickle.
- The pickle will last for up to a month in the refrigerator.
Storage instructions:
Store the pickle in a cool and dry place for 2-3 days to allow the flavors to develop. After that, store it in the refrigerator for up to a month.
Reheating instructions:
The pickle is served at room temperature and does not require reheating.
Presentation ideas:
Serve the coconut tomato pickle in a small bowl or on a plate as a condiment.
Garnishes:
Garnish with fresh cilantro leaves or chopped green onions.
Pairings:
Serve the coconut tomato pickle with Indian dishes such as biryani, curry, or samosas.
Suggested side dishes:
Serve the coconut tomato pickle with naan bread or rice.
Troubleshooting advice:
- If the pickle is too spicy, add more grated coconut to balance the heat.
- If the pickle is too sour, add a pinch of sugar to balance the acidity.
Food safety advice:
Make sure to use clean and dry utensils and equipment when making the pickle. Store the pickle in a clean and dry glass jar with a tight-fitting lid.
Food history:
Coconut tomato pickle is a popular condiment in South Indian cuisine. It is typically served with rice and curry dishes.
Flavor profiles:
The pickle has a tangy, spicy, and slightly sweet flavor with a crunchy texture from the coconut.
Serving suggestions:
Serve the coconut tomato pickle as a condiment with your favorite Indian dishes.
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Region: Indian