tomato pickle

tomato 500 gm (chopped)
chillie powder 1 tsp
turmeric 1/4 tsp
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
fenugreek seeds 1/4 tsp
asafoetida a pinch
urad dal 1 tsp
tamarind pulp 1 tbsp
curry leaves 1 tbsp
oil 2 tbsp
salt to taste


Roast and powder half the mustard, cumin, and

fenugreek seeds. Heat oil in a pan and add powdered

masalas, turmeric, chilli powder and asafoetida.

Add tomatoes and tamarind pulp and cook till oil

separates. Now heat the remaining oil in a pan and

fry the urad dal, mustard, cumin seeds and curry

leaves. Add this to tomato mixture and stir well.

Whe cool fill in clean bottles and store in

refrigerator.