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Description

Here’s a quick recipe for Instant Tomato Pickle:

Ingredients:
• Ripe Tomatoes – 4 medium-sized (chopped)
• Tamarind – 1 small lemon-sized ball
• Red chili powder – 1 ½ tablespoons (adjust to taste)
• Turmeric powder – ¼ teaspoon
• Salt – as needed
• Sesame oil – 3 tablespoons
• Mustard seeds – ½ teaspoon
• Fenugreek seeds – ¼ teaspoon
• Asafoetida – a pinch
• Curry leaves – a few

Instructions:
1. Prepare Tamarind Extract:
• Soak tamarind in ½ cup of warm water for 10 minutes.
• Squeeze and extract the pulp. Keep aside.
2. Cook Tomatoes:
• Heat 2 tablespoons of sesame oil in a pan.
• Add chopped tomatoes and cook until they turn soft and mushy.
• Add turmeric powder, red chili powder, salt, and the tamarind pulp.
• Cook on medium flame until the mixture thickens, stirring occasionally.
3. Temper the Pickle:
• In a separate small pan, heat 1 tablespoon of sesame oil.
• Add mustard seeds and let them splutter.
• Add fenugreek seeds and fry until aromatic.
• Add asafoetida and curry leaves, then pour this tempering over the cooked tomato mixture.
4. Mix and Cool:
• Mix well and cook for another 2–3 minutes on low flame.
• Turn off the heat and let it cool completely.
5. Store:
• Transfer to a clean, dry jar. This pickle can be consumed immediately but tastes better after resting for a few hours.

Enjoy with hot rice, dosa, or idli!



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