Tomato pickle is tasty, easy to make and gets ready in ten minutes. It is ideal to serve with hot steamed rice. If refrigerated, it stays good for a couple of days.
I often make this and keep when tomatoes are available in plenty, it stays good for a couple of days when refrigerated. It makes a good accompaniment with hot steamed rice. It may be served with chapati also.
My cooking seems difficult without tomato, I regularly need it in dal or stir fry. Sometimes, I use in rice dishes too, not to mention of the soups and stews that we love. Let’s get to the recipe of this Instant Tomato Pickle
- tomato 1/4 kg
- oil 3tsp
- mustard seeds 1tbsp +1tsp
- tamarind pulp 2tbsp
- asafoetida 1/2 tsp
- turmeric powder 1/4tsp
- methi seeds 1/2 tbsp
- chilli powder 2tsp
- curry leaves a few
- Wash and cut the tomatoes.
- Dry roast one tablespoon of mustard seeds. Let them splutter. Keep aside and continue the same with methi seeds. Let cool, and grind to a powder.
- Make seasoning and add tomatoes to it. Add salt, curry leaves and some water. Let cook.
- Add tamarind pulp and chilli powder. Allow to boil for sometime. Adjust the consistency by adding water.
- Add the ground powder and let boil for a minute.
- Serve with rice or chapati.
Instant Tomato Pickle
Tomato Pickle is tasty, easy to make and ready in ten minutes. It is popular in South India.
- 1/4 kilogram tomato
- 3 tablespoon oil
- 1/2 teaspoon mustard
- 1/4 teaspoon asafoetida
- 2 teaspoon red chilly powder
For the mix
- 2 teaspoon mustard
- 1 teaspoon fenugreek
Wash and cut the tomato.
Take oil in a pan, add mustard seeds, as it splutters, put asafoetida and turmeric powder. Add the tomato pieces to it. Put salt and some water. Let cook.
Dry roast the mustard seed and fenugreek seed. Once it cools, grind it to a powder.
Once the tomato is moderately cooked, put the tamarind pulp and chilly powder. Add some water. Let cook for sometime.
Now, add two teaspoon of the ground mixture. Let cook for a minute.
Switch off the stove.
Tomato pickle is ready to serve.
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