Toamatillo Pickle / Tomatillo Avakaya

Hi Friends,
        Avakaya means pickle.Instant pickles are easy to prepare and stays 3 to 4 weeks.These pickles are often prepared during summer in Andhra.Instant pickles are mostly made with Dosakai and raw mango.My mom makes a pickle with raw tomatoes.Raw tomatoes are sour(acidic) in taste when  compared with the ripped ones.This sourness makes the dish unique.
         I was looking for raw tomatos at all stores but no luck.Tomatillos looks very similar to raw tomatoes.I heard from many indians that,they used ths tomatillos in dals.

         Tomatollios have slight tartness and mildly acidic compared to raw tomatos.With raw tomatos,the pickle can be eaten nwxt day.But with tomatillos it takes at least 2-3 days for them to absorb all the flavors of spics and lemon juice to loose their tartness.

Ingredients:-

Green Tomatillos-3 nos
Mustard Seeds-4 tbsp
Red chilli powder-2 to 3 tbsp
Lemon or Lime Juice-3 tsp (optional)
Turmeric powder-1/2 tsp
Salt to taste
Oil-2 tsp




Mthod:-


Remove the husk and clan the tomatillos.

Pat to dry and cut into bite size pieces (1/2 inch).

Grind Mustard seeds into fine powder.

Take a dry container and put the chopped tomatillos.

Add mustard powder,red chilli powder,salt,lime juice,turmeric powder and oil ,ix well.

Taste the pickle,adjust the taste.If needed add lime juice and or spices.Cover it and leave it in room temperature over night.

 The tomatillos will start absorbing all the flavors from the spices.Keep the container let it sit for 2 to 3 days.

This can be served with rice.dosa,upma or your choice of meal.