Instant tomato pickle

instant tomato pickle

Recipe by mp lakshmi of hyderabad, IN

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

Ingredients vegetarian 4 servings

  • 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

Directions

  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.

Comments

syeda iffat

nice recipe ill try