This tomato pickle recipe is very special to me. This is my mother’s recipe!! My mother always used to make this pickle with parathas. This pickle has a sweet, sour, and slightly spicy taste. It tastes so delicious . Unlike tomato ketchup, it is preservative-free. The recipe is really quick and simple to make. I am sure you will to love this pickle.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tomatoes | 4 Nos |
| Jaggery | 2tbsp |
| Fenugreek Seeds | ½ tsp |
| Asafetida | ½tsp |
| Mustard Seeds | 1tsp |
| Curry leaves | 7-8 Nos |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder | 1/4 tsp |
| Salt | To taste |
| Oil | ½ tbsp |
Recipe:
- Heat a pan and add ½ tbsp of Oil
- Add mustard seeds, fenugreek seeds, turmeric powder and curry leaves
- Add Tomatoes and cook for a minute
- Add red chili powder, Asafoetida salt and Jaggery
- The mixture will start releasing water
- Cook on medium to high flame, till the water is reduced
- Turn off the flame when the mixture turns translucent
- You can store the pickle in refrigerator for a week
Tips:
- Finely chopped Garlic can be added to the pickle
- Use juicy and ripe tomatoes for better color and taste
And It's Vegan Too! 