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Pickles Of India :Instant Tomato Garlic Pickle

May 07, 2018







A flavour attack is guaranteed with this super delicious and one of a kind Tomato Garlic Pickle. Made using ripe tomatoes, garlic, tamarind and aromatic Emami Healthy and Tasty Kachi Ghani Mustard Oil, this spicy, tangy and tasty pickle is bound to become your favourite!


    2 kg Tomato cut into 4 pieces
    1/4 cup mustard oil
    For Tempering
    2 cups Mustard Oil
    2 teaspoons Mustard Seeds
    1/2 teaspoon Fenugreek Seeds
    20-25 cloves Garlic (peeled)
    20-25 Curry Leaves
    8-10 Dry Red Chillies
    1 cup Kashmiri Red Chilli Powder
    Salt to taste
    100 grams Tamarind You can adjust the amount according to the sourness of tomatoes
    50 grams Jaggery


Heat mustard oil in a kadhai.
Add the tomatoes and cover. Cook for 20-25 minutes until tomatoes become mushy.
Once the oil is hot, add mustard seeds, fenugreek seeds, garlic, curry leaves and dry red chillies.
Fry for a minute until garlic turns slightly brown.
Pour the tempering over the tomatoes.
Add Kashmiri red chilli powder and salt and mix well.
Cook for another 10-15 minutes.
Keep mashing the tomatoes with the back of a ladle.
Add tamarind and jaggery and cook for another 10 minutes.
Remove the pan from heat. Cool the pickle.
Transfer it to a clean glass jar.
Refrigerate for up to 7 days.

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