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

Recipe by Parveenskitchen.comCourse: pickle, SidesCuisine: Tamil, South indian, IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

175

kcal

Total time

40

minutes

Delicious 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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