Hot And Spicy Tomato Pickle | How to make Hot And Spicy Tomato Pickle

By Jaya Rajesh  |  10th May 2017  |  
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  • Hot And Spicy Tomato Pickle, How to make Hot And Spicy Tomato Pickle
Hot And Spicy Tomato Pickleby Jaya Rajesh
  • Prep Time

    80

    Hours
  • Cook Time

    20

    mins
  • Serves

    10

    People

10

0





About Hot And Spicy Tomato Pickle Recipe

This pickle goes well with curd rice and with stuffed paranthas. My special thanks to Subashini Murali and my mom for this amazing recipe.

Hot And Spicy Tomato Pickle is delicious and authentic dish. Hot And Spicy Tomato Pickle by Jaya Rajesh is a great option when you want something interesting to eat at home. Restaurant style Hot And Spicy Tomato Pickle is liked by most people . The preparation time of this recipe is 4800 minutes and it takes 20 minutes to cook it properly. Hot And Spicy Tomato Pickle is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Hot And Spicy Tomato Pickle. Hot And Spicy Tomato Pickle is an amazing dish which is perfectly appropriate for any occasion. Hot And Spicy Tomato Pickle is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Hot And Spicy Tomato Pickle at your home.

Hot And Spicy Tomato Pickle

Ingredients to make Hot And Spicy Tomato Pickle

  • 3 kg Red ripe tomatoes
  • 300 gm Tamarind
  • 1 tbs Turmeric powder
  • 300 gm Salt
  • For tempering 1/2 litre oil
  • 1 tbsp Asafetida
  • 1 tbsp Roasted and powdered fenugreek seeds
  • 200 - 300 gm Chili powder
  • 250 gm Garlic, peeled
  • 2 tbsp Mustard

How to make Hot And Spicy Tomato Pickle

  1. Wash and pat dry tomatoes with a clean cloth. Chop and add turmeric powder, salt, tamarind and place the bowl in sunlight covered with a cloth.
  2. Next day squeeze out juice from tomatoes and place the juice and squeezed tomatoes in sunlight. Repeat this for 3 days. Once the tomatoes are nicely sun dried grind them with the juice into fine paste.
  3. Now heat oil in big deep thick bottomed pan and add in mustard seeds. When they crackle add garlic and fry only till light golden brown. Add asafetida, roasted fenugreek powder, chili powder and tomato paste. Adjust salt. Cook this till the oil floats at the surface of the pan.
  4. Store in clean sterilized big jars.

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