Tomatillo Pickle | Pachi Tomato Pachadi

I was having guests coming home last weekend.I planned a head and experimented this dish on my sweet hubby & he was all gaga about it so the guests too. 

Coming to the recipe it can be made ahead stored for a longtime.Goes well with rice & dosa.For seasoning you can use hing or garlic as the taste varies with them.It's always good to use a roasted chili powder becoz the flavor with tempt you more to have the pickle.

Ingredients: 

6 Tomatillo's sliced 

11/2 cup Red Chilli Powder ( You change it acc. to your spice level )

1 tbs Methi seeds

3 tbs oil

Salt

Seasoning 

1 tsp Mustard 

2 Red Chill's

Hing 

2 Tbs Oil 

Methi Powder 

Heat a pan with methi seeds. Dry roast them. Once they cool down grind them to smooth powder.

For Chutney

Take oil in a pan and heat it.Add tomatillo's to the pan and cook them till they are soft and done. 

*** Don't cook with a closed lid.

Then mix chilli powder, salt & methi powder to pan and mix them well while the heat is on. Switch it off after 5 min.( We don't want to burn the chilli powder by frying it much longer time)

Allow it to cool.

*** Once the tomato mix cools down you can refrigerate it & season it whenever you want.

Seasoning

Heat pan with oil add mustard and chilli's. Fry them till mustard starts jumping.Mix hing to the pan & switch the stove off. 

Add the seasoning to the pickle & it's ready to serve. 

Out Come: The guests loved the pickle and got the recipe too.