Instant Tomato Pickle | Tomato Chutney | Side dish for Curd Rice | Tomato Thokku | Pickle Recipe
83.4 هزار بار بازدید -
2 سال پیش
-
Instant Tomato Pickle | Tomato
Instant Tomato Pickle | Tomato Chutney | Side dish for Curd Rice | Tomato Thokku | Pickle Recipe
Prep Time: 5 mins
Cook Time: 30 mins
Servings: -
#tomatopicklerecipe #instantpicklerecipe #tomatopachadi #tamatothokku #sidedishforidlidosa #picklerecipe #curdricesidedish#sidedishforchapathi #homecooking
To Make Tomato Pickle
Tomato - 1 Kg
Tamarind - 1 Cup
Rock Salt - 1 Tsp
Turmeric Powder - 1/2 Tsp
Red Chilli Powder - 4 Tbsp
Gingelly Oil - 7 Tbsp
Mustard Seeds - 1 Tsp
Red Chillies
Garlic Cloves
Curry Leaves
Hing / Asafoetida Powder - 1/2 Tsp
Fenugreek Mustard Powder - 1 Tsp
A Piece Of Jaggery
Method:
1. Roughly chop the tomatoes and keep them aside.
2. Take tamarind in a bowl and add hot water to it to let it soften.
3. Pour oil in a pan and add the chopped tomatoes to it. Mix well, cover the pan with a lid once the juices start releasing and cook the tomatoes for at least 10 mins.
4. Squeeze out the tamarind pulp, strain and add it to the soft and mushy tomatoes in the pan.
5. Mix it all well and cook for about 10 mins.
6. Add rock salt and mix. Add turmeric powder, red chilli powder and mix.
7. Once this mixture thickens, turn off the stove and let it cool down.
8. Transfer the cooled down mixture to a mixer jar and grind it into a nice paste.
9. Dry-roast the fenugreek seeds and mustard seeds separately in a tempering pan. Cool them down.
10. Add them to a mixer jar and grind into a fine powder. Keep it aside.
11. Take a pan and add oil to it for the tempering,
12. Add in the mustard seeds and let them splatter.
13. Then add red chillies, garlic cloves and curry leaves.
14. After they are all done, turn off the stove and add hing and fenugreek mustard powder.
15. Mix it all well, turn on the stove to cook on a low flame.
16. Take the tomato paste in a pan and add the tempering to it.
17. Mix it all well and add jaggery for balancing the flavours.
18. Add oil if the pickle is too dry.
19. Mix and let it cook until the oil separates from the gravy.
20. That's it, tangy and spicy Tomato pickle is ready to be served with rice/ curd rice or any tiffin of your choice.
Hey guys,
In this video, you can see the preparation of Instant Tomato Pickle which is a staple in almost all South Indian households. You can store this for a good 1-2 months time and you can have it whenever you want, however you like. It goes well with rice, curd rice, chapati, tiffins like idli and dosa too. So whenever you don't have the time to prepare any side dish for the mains, you can simply rely on this Pickle. It's easy to make and very fine in taste. Get all fresh, firm and ripe tomatoes to make this one. Try this Pickle and enjoy.
You can buy our book and classes on https://www.21frames.in/shop
HAPPY COOKING WITH HOMECOOKING
ENJOY OUR RECIPES
WEBSITE: https://www.21frames.in/homecooking
FACEBOOK -Facebook: homecookingshow
YOUTUBE: homecookingshow
INSTAGRAM - Instagram: homecookingshow
A Ventuno Production : https://www.ventunotech.com/
Prep Time: 5 mins
Cook Time: 30 mins
Servings: -
#tomatopicklerecipe #instantpicklerecipe #tomatopachadi #tamatothokku #sidedishforidlidosa #picklerecipe #curdricesidedish#sidedishforchapathi #homecooking
To Make Tomato Pickle
Tomato - 1 Kg
Tamarind - 1 Cup
Rock Salt - 1 Tsp
Turmeric Powder - 1/2 Tsp
Red Chilli Powder - 4 Tbsp
Gingelly Oil - 7 Tbsp
Mustard Seeds - 1 Tsp
Red Chillies
Garlic Cloves
Curry Leaves
Hing / Asafoetida Powder - 1/2 Tsp
Fenugreek Mustard Powder - 1 Tsp
A Piece Of Jaggery
Method:
1. Roughly chop the tomatoes and keep them aside.
2. Take tamarind in a bowl and add hot water to it to let it soften.
3. Pour oil in a pan and add the chopped tomatoes to it. Mix well, cover the pan with a lid once the juices start releasing and cook the tomatoes for at least 10 mins.
4. Squeeze out the tamarind pulp, strain and add it to the soft and mushy tomatoes in the pan.
5. Mix it all well and cook for about 10 mins.
6. Add rock salt and mix. Add turmeric powder, red chilli powder and mix.
7. Once this mixture thickens, turn off the stove and let it cool down.
8. Transfer the cooled down mixture to a mixer jar and grind it into a nice paste.
9. Dry-roast the fenugreek seeds and mustard seeds separately in a tempering pan. Cool them down.
10. Add them to a mixer jar and grind into a fine powder. Keep it aside.
11. Take a pan and add oil to it for the tempering,
12. Add in the mustard seeds and let them splatter.
13. Then add red chillies, garlic cloves and curry leaves.
14. After they are all done, turn off the stove and add hing and fenugreek mustard powder.
15. Mix it all well, turn on the stove to cook on a low flame.
16. Take the tomato paste in a pan and add the tempering to it.
17. Mix it all well and add jaggery for balancing the flavours.
18. Add oil if the pickle is too dry.
19. Mix and let it cook until the oil separates from the gravy.
20. That's it, tangy and spicy Tomato pickle is ready to be served with rice/ curd rice or any tiffin of your choice.
Hey guys,
In this video, you can see the preparation of Instant Tomato Pickle which is a staple in almost all South Indian households. You can store this for a good 1-2 months time and you can have it whenever you want, however you like. It goes well with rice, curd rice, chapati, tiffins like idli and dosa too. So whenever you don't have the time to prepare any side dish for the mains, you can simply rely on this Pickle. It's easy to make and very fine in taste. Get all fresh, firm and ripe tomatoes to make this one. Try this Pickle and enjoy.
You can buy our book and classes on https://www.21frames.in/shop
HAPPY COOKING WITH HOMECOOKING
ENJOY OUR RECIPES
WEBSITE: https://www.21frames.in/homecooking
FACEBOOK -Facebook: homecookingshow
YOUTUBE: homecookingshow
INSTAGRAM - Instagram: homecookingshow
A Ventuno Production : https://www.ventunotech.com/
2 سال پیش
در تاریخ 1401/07/19 منتشر شده
است.
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