Tomato Pachadi recipe | Instant tomato Pickle recipe
Tomato chutney pairs well with idli,dosa and even paratha.
Servings: 20
Ingredients
- Diced tomatoes 2 can of 400 gms each or 1 kg fresh tomatoes
- ¼ cup mustard oil for fresh tomatoes use ⅓ cup oil
- 1 tablespoon Salt
- 1 tablespoon turmeric powder
- 2 tablespoon red chili powder
- 2 tablespoon tamarind paste
- 1 tablespoon fenugreek powder
- 1 tablespoon mustard seeds
- ½ cup water
For tempering:
- 2 tablespoon oil
- 2 teaspoon split chickpeas
- 1 teaspoon mustard seeds
- Handful of curry leaves
- 1-2 dried red chilies
Instructions
- Dry roast mustard, fenugreek seeds in a pan. Powder them keep aside
- Heat mustard oil. Add tomatoes and cook until oil oozes out.
- Add tamarind paste,spices and cook for few minutes.(for fresh tomatoes, add ½ cup water and cook)
- Heat oil in separate pan. Add tempering ingredients.
- Mix with tomato pickle and add mustard seeds / fenugreek powder.
- Keep it in a clean jar in the refrigerator. This has a shelf life of 2 weeks.