Thursday, June 7, 2012

Instant Tomato Pickle

Ripe tomatoes 7-8
Panch Phoran 1 tsp
Hing 1/2 tsp
Turmeric 1/2 tsp
Red Chilly powder 2 tsp
Oil 5 tbsp
Salt as per taste

Wash and chop tomato into small pieces.
Heat oil add panch phoran and hing, once its done add the tomato and stir for 3-4mins.
When the tomato becomes like a mass add turmeric, chilly powder and salt, mix well
Close the lid and cook for 3-4 mins, open the lid and mix, the pickle will leaves the edges of the pan, that is the right consistency.
Store Tomato pickle in an airtight container, this pickle can be preserved upto 1 month if refrigerated.
Serve Instant Tomato Pickle with idlis, dosas or any snacks

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