Ingredients

• 4 medium sized - tomatoes
• A pinch - turmeric
• 1/2 tsp - mustard seeds
• 1/2 tsp - jeera seeds
• Red chilli powder
• Salt
• 3 tsp - oil
• Asafoetida

How to Make Instant tomato pickle

• Heat the oil in a pan or kadai and add mustard seeds, jeera seeds and asafoetida and allow them to splutter.
• Add the cut tomatoes and salt.
• Allow the tomatoes to get soft.
• Add the red chilli powder and heat the mixture on a low flame till the raw smell of the chilli powder goes.
• Remove them off the flame and preserve it in airtight bottles.