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
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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