This is a very traditional, instant and tasty pickle which goes well when mixed with hot rice, ghee & papad, rava dosa, adai and curd rice. As the tomatillos are sour, this pickle consumes a little more salt than usual. The green chillies also will not be hot as the sourness infuses in it.
Tomatillos - 10 medium sized
Fenugreek powder - 1/4 tsp.
Salt - as per taste (3/4 tsp. approx)
Green chillies - 3 long variety
Oil - 1 ladle
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Select firm tomatillos. Wash well and cut into medium sized pieces. Chop the green chillies finely.
Dry roast 2 tablespoons of fenugreek seeds till golden brown and grind it to a fine powder. Keep aside. This pickle needs only 1/4 tsp. of the powder. However, this powder can be used for other instant pickles.
Heat oil in a kadai and temper with the given ingredients. When golden brown, add the chopped green chillies, give a saute and add the tomato pieces. Add salt. Sprinkle some water and cook it covered. Saute it frequently, and when half done slightly mash it with the back of the ladle.
When the oil leaves the sides, add the roasted fenugreek powder and saute for a minute.
Transfer it to a sterile bottle when cool.
SHELF LIFE OF THIS PICKLE: 3 days if kept in the fridge. 1 day if kept outside the fridge.
NOTE: The pickle can also be mashed well with a potato masher.