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Pickles Of India :Instant Tomato Garlic Pickle

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!

Pickles Of India :Instant Tomato Garlic Pickle
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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.

Neha Mathur

Neha Mathur

Neha works with food brands and start-ups to design their menus and recipes, help with food photography and contribute content. She blogs at <a href="http://www.whiskaffair.com/"> Whisk Affair.</a>

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