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Sunday, 21 February 2016

Instant Tomato Pickle

Posted by Anuradha Prasanna on 17/02/2016

Tomato: 1/2kg
Green Chilli: 10
Tamarind: Lemon Size
Red Chilli Powder: 1tsp or adjust according to your spice
Turmeric Powder: Pinch
Salt as required (no rock salt required)
Mustard Seeds
Hing (Asafoetida aka Perungayam)

METHOD : Slit Tomatoes into 4. In a cooker; place all the slit tomatoes, tamarind and green chilli and boil for 1 or 2 whistle with little water.  After the mixture cools down, grind it to fine paste with red chilli powder and salt.  Now in a kadai; pour gingely oil (nallaennai) (1/4ltr), splutter mustard seeds and hing.
Now pour in the grounded paste, turmeric powder and saute it until the oil oozes out.  Spicy pickle is ready