Tangy Tomato pickle

Recipe by
Total Time:
30-45 minutes
Rated : 3.5 Stars
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 Healthy Hot Tomato Sambal, Best Rajasthani Red Garlic Chutney, Easy Punjabi Keri ka Achaar

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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.