Name: Tomatoes Pickle recipe by Bishakha Kumari Saxena at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1/2 kg tomatoes; 1 teaspoon saunf [fennel seeds]; 1 teaspoon coriander seeds; 1 teaspoon Ajwain [caraway seeds]; 1 teaspoon kalunji [nigella seeds]; 1 teaspoon black rai [mustard seeds]; 1 teaspoon yellow Rai [yellow mustard seeds]; 1 tablespoon mustard oil; 1 teaspoon Meethi seeds [fenugreek seeds]; 1 tablespoon amchur powder; 1 tablespoon red chilli powder; 1 teaspoon sugar; salt as per taste

ABOUT Tomatoes Pickle RECIPE

Instant pickle that goes with any dishes.

Ingredients Serving: 6

1/2 kg tomatoes
1 teaspoon saunf [fennel seeds]
1 teaspoon coriander seeds
1 teaspoon Ajwain [caraway seeds]
1 teaspoon kalunji [nigella seeds]
1 teaspoon black rai [mustard seeds]
1 teaspoon yellow Rai [yellow mustard seeds]
1 tablespoon mustard oil
1 teaspoon Meethi seeds [fenugreek seeds]
1 tablespoon amchur powder
1 tablespoon red chilli powder
1 teaspoon sugar
salt as per taste

Instructions

Firstly cut the tomatoes into small pieces.
Then take pan put all spices and dry roast.
Now powder the roasted whole spices.
After that take pan put oil heat it, then put Meethi seeds.
When the methi seeds crackle, add tomatoes, salt, red chilli powder, spices powder, sugar, amchur powder and saute for 2 min.
Store this pickle in a glass container or ceramic jar. This stays good for 15 days in the fridge.

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