Instant Tomato Pickle -- How to make Instant Tomato Pickle Recipe

Instant Tomato Pickle -- How to make Instant Tomato Pickle

November 01 2014

By Sailaja Angara

This is the season for tomatoes. We get juicy, and tasty tomatoes for lesser price in this season.  We can pickle this for year long period but pickling needs some sunlight and patience. But this pickle needs nothing of that sort. This I have learned from my aunt. She makes it regularly. It tastes fresh and also like pickle only. It can be stored for 10 to 15 days also. 

Ingredients:

• 500 grms Tomatoes
• 200 grms Oil
• 50 grms Tamarind 
• Salt to taste
• 1 tsp Turmeric Powder
• 200 grms or as per requirement Red Chilli Powder 
• 50 grms Fenugreek Powder

Procedure:

1. Wash tomatoes and wipe it a dry cloth. 
2. Cut them into small pieces. 
3. Heat 100 grms of  oil in a kadai, add tomato pieces to it. 
4. Add tamarind made into small pieces. 
5. Add turmeric powder and salt. 
6. Cover it and cook it for a while or for 5 to 10 minutes in the low flame. 
7. Then remove cover and cook till the moisture of the tomatoes goes off. Do not burn. Mix it in between. 
8. Allow this to cool for some time. 
9. Then add fenugreek powder and red chilli powder.
10. That's all the tomato pickle is ready to serve. 
11. Serve instant tomato pickle with hot piping rice or chapati or even with dosa.