Instant tomato pickle

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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.

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