Tomato Pickle

Ingredient :-
500 gm - tomato
110 ml - sesame oil
1/2 tsp - cinnamon powder
1 tsp - red chilli powder (or to taste)

Method :-

Cut the tomatoes into halves and remove the "eyes". Boil in a pressure cooker in one cup of water. Allow them to cool. Blend in a mixture to obtain a pulp. Strain the pulp through a strainer. Place the pulp in a thick-bottomed pan and bring to the boil.Lower the flame and continue to boil the pulp. Mix the salt, cinnamon powder and the red chilli powder and continue to boil till the pulp is reduced to half its original quality. Mic in the oil and stir well. Put off the flame and allow the pickle to cool. Store in airtight jars. This pickel goes well with pakoras, cutlets or even plain rice.

Amla Pickle

Ingredients :-
1 cup (100 gm) - amla pieces
1/2 cup - ginger julienne
50 gm - green chillies (cut lengthwise)
3 tbsp - aniseed
5 tbsp - rye (powdered)
2 1/2 tbsp - salt
2 tsp - turmeric
1 tsp - ajwain
2 tsp - methi
1/4 tsp - asafoetida powder
1 tbsp - red chilli powder
150 gm - mustard oil

Method :-
Mix all the ingredients except the oil. Add hot oil after 3-4 days and store. Serve this pickle with hot paranthas or puris.