A super delicious mouth watering traditional homemade lemon pickle that is so easy to make…
Easy Instant Tomato Pickle

Easy Instant Tomato Pickle.. recipe post
I love curd rice.. you know, just like any perfect tamil family, we have yogurt(Called as curd here!!!) Everyday. After I have started making my own pickles at home I always store at least one type of seasoned and tempered pickle handy for curd rice no side dish emergencies. But even I run out of pickles as I share to my parents and they love pickles too. So in come some easy instant pickles.. you know like Chilli pickles or garlic pickles which need no salt curing for days in sun and storing carefully for months or even years.
Prepare, eat and be done with it pickle recipes are so good too. I recently shared a green chilli pickle too. Check it out.

Ingredients
Fresh ripe tomatoes – 750g, chopped into pieces
Garlic – 6 to 7, peeled
Sesame oil – 30ml (divided to 2 parts)
Salt – as needed, upto 1tsp
Apple cider vinegar or white vinegar- 2 tsp
Red Chilli powder- 1 tsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Method
1. Grind the fenugreek seeds and the mustard seeds together in a spice grinder or in a mortar and pestle. Keep aside
2. Heat a small pan. Add half of the the sesame oil, tomato and garlic, salt and vinegar
3. Cook in low flame until the tomato are totally cooked and soft, mushy
4. Add the remaining oil and cook until it separates
5. Switch off the flame. Add the red Chilli powder and the ground mustard, fenugreek seeds powder
6. Serve with rice or parathas
7. Store in a glass or ceramic jar with the lid closed once it has completely cooled
8. Keep in sun for a few hours everyday to increase shelf life



Easy Instant Tomato Pickle
Course: pickle, SidesCuisine: Tamil, South indian, IndianDifficulty: Easy4
servings10
minutes30
minutes175
kcal40
minutesDelicious easy instant tomato pickle that is so perfect with dosai, chapati or with curd rice. Try it during tomato season.
Ingredients
Fresh ripe tomatoes – 750g, chopped into pieces
Garlic – 6 to 7, peeled
Sesame oil – 30ml (divided to 2 parts)
Salt – as needed, upto 1tsp
Apple cider vinegar or white vinegar- 2 tsp
Red Chilli powder- 1 tsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Directions
- Grind the fenugreek seeds and the mustard seeds together in a spice grinder or in a mortar and pestle. Keep aside
- Heat a small pan. Add half of the the sesame oil, tomato and garlic, salt and vinegar
- Cook in low flame until the tomato are totally cooked and soft, mushy
- Add the remaining oil and cook until it separates
- Switch off the flame. Add the red Chilli powder and the ground mustard, fenugreek seeds powder
- Serve with rice or parathas
- Store in a glass or ceramic jar with the lid closed once it has completely cooled
- Keep in sun for a few hours everyday to increase shelf life
Recipe Video



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