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Friday, 7 September 2007

Tomato Pickle


Big Tomatoes 4
Chili Powder 1 Teaspoon
Tamarind a small piece
Mustard 1/2 Teaspoon
Fenugrek (Vendhayam) 1/4 Teaspoon
Asofoetida 1/4 Teaspoon

  • Cut the tomatoes into big pieces.
  • Add red chili powder, tamarind and salt to tomato pieces and grind it in a mixcy.
  • Add oil to a kadai and add mustard when it splits add fenugrek and asofoetida.
  • Add the tomato paste to kadai and fry till oil separates.
Pour it in dry container and store in fridge.


Anonymous said...

It's very delicious.It goes well with curd rice.Is there no need for adding vinegar?

Anonymous said...

There is no need to add vinegar. This tomato pickle is not intended to store for more than couple of weeks. You can store in fridge and use it within a couple of weeks.