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Instant tomato pickle

By: mp lakshmi of hyderabad, IN

instant tomato pickle

Filed in Miscellaneous

Serves 4 people

this will go good with rice and also can be taken with chapatis, idlis and dosas


  • 1/4 kg hybrid tomatoes
  • 1 tbsp mustard seeds
  • 1 tsp methi seeds
  • 1/2 tea spoon sugar
  • a pinch of hing
  • 6-7 red chillies
  • a lemon sized tamarind
  • salt to taste


  1. First in a kadai pour 2-3 drops oil and roast red chillies, mustard and methi and grind to a dry powder in mixie.
  2. Then add about 2 tbs spoons of oil and when heated add few mustard seeds, jeera seeds and a pinch of hing and then add finely chopped tomatoes and cook till it softens.
  3. now make a thick paste of tamarind and add to the cooked tomatoes, then add the ground masala powder, salt as per taste and 1/2 tea spoon sugar and stir till the oil leaves the pan.
  4. this pickle can be stored outside for 1-2 days and in refrigerator for about 3-4 days.

Latest Comments

By syeda iffat on 7/18/2011 8:49:00 AM

nice recipe ill try


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