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Tomato Pickle

Tomato Pickle
By : Lakshmi Ranju

Tomatoes - 1/4 kg

Red chilli powder - 1tsp

Turmeric powder a pinch

Asafoetida powder a pinch

Salt to taste

Mustard - 1/4 tsp

Fenugreek - 1/4tsp

Dry chilli - 1

Curry leaves a few

Gingelly oil - 4 tsp


Cut the tomatoes into small pieces. Heat oil in a pan and add mustard, fenugreek, dry chilli and curry leaves. Add tomato pieces, Chilli powder, turmeric powder, asafoetida powder and salt. Saute well. When the tomatoes get cooked, crush with a ladle. Add the remaining oil and saute well until the oil is seen on top. Remove from fire and allow to cool. Store the pickle in an air tight bottle. It will stay longer when stored in a fridge.

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