An instant pickle, which can be prepared around the year. And can be served with all types of Indian food. 500 gram Fresh Red Tomatoes (Chopped) 50 gram Tamarind Pulp 200 ml Refined Oil1 tsp. Fenugreek Seeds (Roasted) 1 tbsp. Red Chilli Powder. 1 tbsp. Salt. 2 Red Chilli, (Whole) ½ tsp. Black Mustard Seeds 8-10 Curry Leaves 1 pinch Asafoetda Make powder of Fenugreek Seeds and keep aside. Heat half of the Refined Oil in a pan and add Tamarind Pulp. Cover and cook on low flame till the water evaporates and oil separates, stir occasionally. Now take out the cooked pulp and keep aside. Heat rest of oil in the same pan, add Tomatoes. Cook these too on low flame. Stir occasionally, cook till the juice dries up and oil separates. Now add the cooked Tamarind Pulp in it. Mix well. Now add Red Chilli Powder, Roasted Fenugreek Seeds, and Salt. Mix and keep aside. Now, prepare tempering in another pan. Add Asafoetda, Black Mustard Seeds, Whole Red Chilli, and Curry Leaves in one tsp. oil. Add this tempering to the Tomato mixture. Keep the Tomato mixture pan on heat again. Cook for 2-3 minutes more, stirring continuously. Tomato pickle is ready. Camera : Surendra Srivastava Editor : Rohit Rawat#atimaskitchenYoutube - https://www.youtube.com/channel/UCFQIda8-FKY8_6V-HqjL2gwInstagram - https://www.instagram.com/atima_kitchenFacebook - https://www.facebook.com/atimaskitchen
