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Tangy Tomato pickle Recipe

Tangy Tomato pickle is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 6
Rated 3.5 based on 100 votes


  • 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:

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


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