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Tomato Garlic Pickle Recipe
Course:
Side Dish
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
10
people
Calories:
190
kcal
Author:
Neha Mathur
Made using fresh, ripe tomatoes, methi seeds, garlic and essentially even tamarind, Andhra Style Tomato Garlic Pickle pops us your palate with awesomeness.
Print Recipe
Ingredients
2
kg
Ripe Tomato
Cut into 4 pieces
¼
cup
Vegetable Oil
For Tempering
2
cups
Sesame Oil
2
teaspoon
Mustard Seeds
½
teaspoon
Fenugreek Seeds
20-25
cloves
Garlic
Peeled
20-25
Curry Leaves
8-10
Dry Red Chillies
1
cup
Kashmiri Red Chilli Powder
Salt to taste
100
g
Tamarind
You can adjust the amount according to the sourness of tomatoes
50
g
Jaggery
Instructions
Heat vegetable oil in a karahi / pan.
Add the tomatoes and cover and cook for 20-25 minutes until tomatoes become mushy.
Heat sesame oil in another karahi / pan.
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 in a clean glass jar.
Refrigerate for up to 7 days.
Notes
This pickle taste best when made in sesame oil. You can however choose to use vegetable oil as well.
Nutrition
Calories:
190
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Sodium:
17
mg
|
Potassium:
676
mg
|
Fiber:
3
g
|
Sugar:
17
g
|
Vitamin A:
2085
IU
|
Vitamin C:
121.4
mg
|
Calcium:
54
mg
|
Iron:
1.4
mg