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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Tomatoes - 4 nos
- Tamarind paste - 3-6 tbsp
- Green chillies(chopped) - 2-4 nos
- Chilly powder - 2-4 tsp
- Mustard seeds - 1 tsp
- Fenugreek seeds(Uluva) - 1/2 tsp
- Asafoetida/Hing powder - 1/2 tsp
- Jaggery powder(optional, Sharkara) - 1/2 tsp
- garlic(chopped) - 3-5 cloves
- Ginger(chopped) - 1/2 tsp
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- In a pan heat oil, add mustard seeds and when mustard seeds splutter, add fenugreek seeds, asafoetida powder along with chopped garlic and chopped ginger. Saute for a minute.
- Add the tomato puree along with green chillies and cook till it becomes mushy. Stir it in between. Once the tomatoes are done add salt and stir well.
- Again cook it on low flame till the oil separates from the pickle and it starts leaving the sides. Stir in between every 5 minutes.
- Once ready, the pickle should have the consistency of a semi-solid paste.
- Tomato pickle is ready.
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