July 31, 2017

Tomato Garlic Pickle | Tomato Vellulli Pachadi | How to make Tomato Pickle | Instant Tomato Pickle Recipe

Pickles are quite popular in our region specially,mango pickles in so many varieties..I only remembers my mother when I heard the word "pickle" Though I have seen the process of pickle making never tried myself at home till now. But these days, started giving trials in small amounts to know whether I can do it or not..
I have choosen tomatoes which is easily available in our place so this is the pickle with garlic combination which I have done recently..Adding fenugreek seeds,good amount of red chili powder,salt and oil makes the pickle tasty always..this pickle was good for 10 days in room temperature but you can even refrigerate it for long shelf life.

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CATEGORY- South Indian | Pickle | Vegetarian | Tomato
Tomatoes-5 big size
Red chili powder-2 tea spoons
Salt-to taste
Mustard seeds-1 tea spoon
Fennel seeds-2 tea spoon
Oil-2+3 table spoons
Tamarind -goose berry size
For Tadka/Talimpu
mustard seeds-1 tea spoon
cumin seeds-1 tea spoon
dry red chili-4-5
garlic cloves-6-8 big chopped
chanadal-1 tea spoon

Wash and wipe tomatoes to dry.Then cut into pieces and keep aside..Heat a pan,dry roast mustard seeds,fennel seeds and keep aside.. In the same pan pour some oil,add tomatoes,tamarind mix well and cook for 5-10 minutes in medium flame..Now in a mixy jar,take roasted mustard seeds,fennel seeds grind into fine powder and keep aside..In the same jar,add cooked tomatoes and grind into coarse mixture..Now heat a non stick pan again,add oil,when the oil is hot,mustard seeds,cumin seeds,dry red chili,chopped garlic cloves,curry leaves and saute for a minute in medium- low flame. Then add ground tomato mixture,saute gently.Add in ground mustard seeds,fennel seeds powder, salt,red chili powder and mix well.Cook for 2-3 minutes in medium flame and turn off..Let it cool and take it in a bowl..
Step wise pictures

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