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If you are looking for more pickle recipe – check my Gongura Pachadi with Peanuts, Urad dal Pachadi, Bottle Gourd ( Doodhi) Chutney | Sorakaya Pacahadi, , Tindora Chutney ( Dondakaya Pachadi), Carrot & Bell Pepper Chuntey ( Carrot, Capsicum Pachadi).
Tomato Pickle Recipe:
- Medium Tomato- 9 ( I used Roma Tomato)
- Garlic loves – 4
- Red chilly powder- 1.5 tbsp or to taste
- Fenugreek Seeds ( Methi Seeds)- about 12 to 15
- Mustard Seeds- 1 tsp
- Oil- 1/4th cup
- Asafatedia- a generous pinch
- Turmeric Powder- 1/4th tsp
- Salt to Taste
- Sugar- 2 pinches (optional)
Wash the tomatoes and pat dry. Chop them and set a side.
Peel the garlic and thinly slice them.
Heat oil in a heavy bottomed pan . When the oil gets hot add the mustard seeds and let crackle. Add the chana dal and fry for 30 seconds. Add the sliced garlic, fenugreek seeds and Asafetida and sauté for few seconds.
Add the chopped tomato, salt, red chilly powder and sugar. Mix well and cook in medium to low heat stirring in between till the oil seperates and the tomato is completely cooked and mushy.
Turn off the flame. Allow to cool and store in a air tight container. Stays fresh in the refrigerator for up to 3 weeks.
Serve the Tomato pickle with rice, roti, bread, and curd rice.