Instant Tomato Pickle contains less chilli powder and salt. Usually we use lot of chilli powder and salt in pickles for storage. But this process is not good for health. Here we are preparing Instant Tomato pickle. You can store this pickle for one month.
Cut the tomatoes in to small pieces and put it in to a pan. Now place the pan on stove at medium flame. Then cover with the lid and let them cook for 30 mins.
Till then we will prepare tamarind pulp. Add tamarind in to a boiling water and cook for 5 mins. Then squeeze all the pulp and keep it aside.
After 30 mins, remove the lid and add salt, turmeric powder and mix well. Let it cook for another 10 mins at high flame until all the water evaporates.
Keep stirring it and add tamarind pulp, red chilli powder and mix well. Let it cook for 2 more mins in low flame and then switch off the flame.
Now take another pan and dry roast the mustard seeds, fenugreek seeds, then grind them in to a fine powder.
In the same pan add oil for seasoning. Let it heat for some time.
Now add mustard seeds, cumin seeds in to a pan and let them spluttering, then add hing, urad dal, red chillies and fry for few seconds, then switch off the flame.
Now add the mustard seeds and fenugreek seeds powder in to it and pour it in to a pickle and mix well.
Your yummy and mouth watering instant Pickle is ready to eat. Store this in an airtight and dry container.
Serve Instant Tomato Pickle with any type of meal or you can even serve with rice also.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.