Tomato Pickle | How to make Tomato Pickle

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ByPreeti Jaiswani
Created on 11th May 2017
  • Tomato Pickle, How to make Tomato Pickle
Tomato Pickleby Preeti Jaiswani
  • Tomato Pickle | How to make Tomato Pickle (4 likes)

  • 0 reviews
    Rate It!
  • By Preeti Jaiswani
    Created on 11th May 2017

About Tomato Pickle

Easy to make pickle.

Tomato Pickle, a marvellous creation to spice up your day. Tomato Pickle is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingTomato Pickle is just too tempting. This amazing recipe is provided by Preeti Jaiswani. Be it kids or adults, no one can get away from this delicious dish. How to make Tomato Pickle is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Tomato Pickleby Preeti Jaiswani. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Tomato Pickle is just the appropriate recipe to serve as many as 10. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time30mins
  • Serves10People
Tomato Pickle

Ingredients to make Tomato Pickle

  • Tomato - 1kg
  • Tamarind pulp - 2 tablespoons
  • Salt - to taste
  • Asafoetida - 1/4teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Pickle masala - 4 tablespoons
  • Oil - 4 tablespoons
  • Sugar- 1 teaspoon

How to make Tomato Pickle

  1. First remove the skin of the tomatoes and cut into pieces. Cook them on medium to slow flame till they soften and the juices dry up.
  2. Now add tamarind pulp and sugar. Cook them on slow flame for 5 to 7 minutes. Switch off the flame.
  3. Heat oil in a tempering pan, add mustard seeds. When they splutter add asafoetida and pickle masala. Pour this tempering in coked tomato and mix well. Let it cool then store it in fridge. Shelf life one week.
My Tip: When you cook the tomatoes make sure all water of tomatoes is dried.

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