Saturday, August 23, 2014


2 tbsp gingelly oil
1 ts mustard seeds
3 cloves
1 stalk curry leaves
 1 onion chopped
1-2 tbsp chili powder
¼ tsp turmeric powder
21 onion chopped
 tbsp water
3 tomatoes ( well ripped, cut )
Salt to taste
Tamarind to taste ( optional )
Jaggery to taste
Vinegar to taste
¼ tsp fenugreek powder


Heat up oil, add mustard seeds, once
pop up add cloves, curry leaves &
onion, fry until soft & brown.

Add in chili powder, turmeric powder
stir-fry for few seconds & add water.

Add tomatoes, salt & cook till tomatoes are soft.

Now add all the seasoning & mix well.
( the pickle should well balance with sweet,
spicy & sour taste ) cook until thick.

Once cool transfer to clean dry container.

Serve with rice or any types of breads.

This pickle can store in fridge for more than

1 month, use dry spoon to serve.

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