Tomato Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish 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

  • 2 kg - tomatoes
  • 400 g - tamarind
  • 120 g - chilli powder
  • 1 tbsp - fenugreek powder (broil and powder)
  • 1 tsp - asafoetida powder
  • 100 g - garlic, grind to a paste
  • 100 g - ginger, grind to a paste
  • 120 g - mustard seeds (broil, crush and husk)
  • 1 tbsp - cumin seeds (broil and powder)
  • 1 tbsp - turmeric powder
  • 3 cups - groundnut or gingelly oil
  • salt to taste

How to Make Tomato Pickle

  • Chop and heat the tomatoes.
  • Drain juice. Then soak and mash the tamarind in this juice.
  • Discard the seeds and flesh and retain the liquid.
  • Add the juice back into the tomatoes and stir well. Cook till the quantity is reduced to less than half.
  • Meanwhile, heat the oil and fry the ginger-garlic paste till done.
  • Add powders and fry again for 3 minutes.
  • Finally, add the tomatoes and cook till very thick.
  • Add salt to taste. Cool and bottle.

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