Sunday, 13 November 2016


Tomato pickle is going very well with any south Indian food such as Idlies, Dosais, oothappam, and so on. It is an instant recipe and can be cooked in a jiffy. Very tasteful and has long shelf life.

How to make tomato pickle that serves for two ?


Red country tomatoes  medium size four
Fenugreek seeds powder (roasted) one pinch
Asafoetida one pinch
Salt to taste
Red chilly powder half spoon
Sesame oil half cup
Mustard seeds one spoon
Curry leaves one sprig


Wash the tomatoes and pressure cook the tomatoes (as shown in the image below) with two whistles.
Set aside to cool.
Peel off the tomatoes.
Mash them.
Heat the frying pan with sesame oil over a medium flame.
Add mustard seeds to splutter.
When it starts to splutter, switch off the flame.
Add curry leaves, red chilly powder. fenugreek powder, asafoetida and turmeric powder and give an instant stir.
Then add tomato pulp and switch one the flame in medium level.
Add salt and a piece of jaggery to balance the tanginess.
Cook until the oil separates from the pulp.

Yummy tomato pickle is ready to have.
Use most free spoons. Store in a dry jar. You can store it for ten days. You can make it often whenever it exhausts. It will come in hand during urgent needs.

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