Tasty Tomato Pickle Recipe

Twitter

Facebook

Google +

Pinterest

 

 

0 0

Directions

• Finely chop the tomatoes and green chilies and keep it aside for the later use.
• Heat oil in a heavy bottomed pan, add the mustard seeds and when it starts to crackle, add the cumin seeds, fenugreek seeds, asafoetida and the curry leaves and fry for a few second on a low flame.
• Add the chopped tomatoes into the pan and cover the pan with a lid and cook it on a low flame for 10-15 minutes and stir occasionally
• After about 15 minutes, add the chili powder, salt and cook it on a low flame until all the water evaporates and the oil starts oozing out from the pickle and once it is thick in consistency, switch off the flame and transfer the pickle into a glass jar and store it in the refrigerator for a few days and enjoy with any meal whenever you want to.

Meghna Nath