Friday, 21 March 2014



1 kg firm ripe tomatoes
2 tsp salt
2tsp red chili powder
1/2 tsp turmeric
1 1/2 tsp mustard
1/2 tsp methi (fenugreek seeds)
1/4 tsp hing (asafoetida)


5 tbsp oil
1 tsp chana dal ( split bengal gram)
1 tsp  mustard
1/4 tsp methi 
1/4 tsp hing
2 dry red chillies


  • Wash the tomatoes and wipe them dry.
  • Chop them into small pieces and allow to cook in a wide pan  after adding salt and turmeric.
  • Cook till reaches a semi solid consistency.
  • Roast the mustard and methi separately and powder it along with chilli powder and hing.
  • Mix it to the tomato paste.
  • Now temper the tomato paste.
  • Heat oil. Add mustard and allow it to splutter,
  • Add chana dal, hing, methi ,red chillis and curry leaves.
  • Add it to the tomato paste.
  • Allow to cool and fill it in a clean and dry bottle.

This pickle can be stored for 2-3 months and longer if stored in the refrigerator

Prepare the pickle in a dry area. Do not allow to come in contact with water.
Do not touch the ingredients with bare hands.
Always use a clean and dry spoon.

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.