3 tomatoes4 karivepaku (curry) leaves4 kottimeera (coriander) leaves2 teaspoons tamarind paste1 tbsp lemon juice3 green chillies-2-32 tsp gheeFirst cut tomatoes, chillies and kottimeera leaves, then heat ghee in a pan and add lemon juice, tomatoes, chillies, kottimeera and karivepaku leaves. Keep the contents in pan for 5 minutes and stir them well but gently, so that tomatoes don't turn to paste. Remove from heat and let cool for 5 to 10 minutes, then put the contents in grinder with tamarind and salt to taste.
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When preparing pickles, use a wooden spoon to stir instead of your bare hands, and minimize exposing the pickle to air. Pickles will last longer if you store them in clean sterilized jars. To sterilize jars for pickles and jams, put the jars upside down in a steamer basket and steam for several minutes. The bottles will be fully sterilized ready for any preserve. Wipe the inside of the jars with a cloth dipped in hot salted oil before storing pickle to keep it free of fungus. After refilling a pickle container, rub salt on the mouth of the container to keep pickles fresh. Always remove them from the jar with a dry spoon and not with your hand.
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When preparing pickles, use a wooden spoon to stir instead of your bare hands, and minimize exposing the pickle to air. Pickles will last longer if you store them in clean sterilized jars. To sterilize jars for pickles and jams, put the jars upside down in a steamer basket and steam for several minutes. The bottles will be fully sterilized ready for any preserve. Wipe the inside of the jars with a cloth dipped in hot salted oil before storing pickle to keep it free of fungus. After refilling a pickle container, rub salt on the mouth of the container to keep pickles fresh. Always remove them from the jar with a dry spoon and not with your hand.