Instant tomato pickle
Can’t wait for summer to relish the pickles. Here comes an outstanding pickle which can be prepared anytime any season with no effort whilst traditional tomato pickle takes elaborate procedure. The pickle is prepared with fresh and ripe tomatoes. The tomatoes are finely chopped and sautéed in oil and seasoning is done with spices. Instant tomato pickle goes well with steamed rice, idly, dosa or chapathi too. Here I present spicy, tangy instant tomato pickle to please our senses. Njoy Ccoking, Serving n Savoring!
Tomatoes: 750 gms or 8 nos. (Approximately)
Crystal Salt: As required(Approximately half tbsp)
Turmeric: Generous pinch
Oil: 3 1/2 tbsp
Red chilli powder: 4 tsp
Asafoetida: A pinch
Home made Sambar Powder: 1 tsp.
(Please click on the recipe link)
Method of preparation:
1. Take approximately 750 gms of tomatoes and rinse them well with water.
2. Trim the stem part and finely chop the tomatoes. Keep aside.
3. Now heat kadai and pour oil. Add a pinch of hing/asafoetida into it.
4. Now add chopped tomatoes into the oil.
5. Mix well and sauté on high flame for two minutes.
6. Now juices are released from the chopped tomatoes.
7. Now keep the stove on low flame and Sauté the tomatoes stirring at regular intervals.
8. When they are seventy percent cooked add required amount of salt.
9. Now add generous pinch of turmeric too.
10. Mix thoroughly and sauté for five minutes or till oil oozes out of the mixture.
11. Now add red chilli powder and sambar powder.
12. Mix well and sauté till nice aroma comes(Approximately two minutes).
13. Switch off the flame and allow to set for two minutes.
14. Now the spicy n tangy instant tomato pickle is ready to serve.
15. Transfer the tomato pickle into a serving bowl and serve with hot steamed rice. Remaining tomato pickle is stored in an airtight container and can use for one week if refrigerated.
I have added home made sambar powder to the pickle. The addition of sambar gives nice aroma and taste. If sambar powder is not readily available, half tsp of fenugreek seeds are dry roasted in a kadai. Crush them into a fine powder in a mortar pestle. Add this powder to the sautéed tomatoes along with red chilli powder. Remaining procedure is the same.