Tangy Tomato pickle

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 6 to 7 - ripe tomatoes
  • 10 pods - chopped garlic
  • 3 tsps - chilli powder
  • 3 tsp - mustard
  • 5 tsp - fenugreek
  • 10 to 15 - curry leaves
  • 8 to 10 tsp - oil
  • salt to taste

How to Make Tangy Tomato pickle

  • Fry mustard and fenugreek in a pan till brown. Keep it aside to cool.
  • Then grind it to a fine powder.
  • Heat oil in a pan and put in the mustard and curry leaves.
  • When it starts to splutter, put in the tomato and sautee for 2 mins.
  • Put in the garlic and sautee for 2 mins.
  • Add the salt, chilli powder and the mustard fenugreek powder. Do not add water.
  • Keep stirring till all the liquid dries up and the paste becomes really thick.
  • Great with rice, idlis, dosas and chapatti.