Instant Tomato Pickle | Tomato Bisiuppinakayi | Tomato Pachadi | Honeypot Recipes - Plattershare - Recipes, food stories and food lovers

Instant Tomato Pickle | Tomato Bisiuppinakayi | Tomato Pachadi | Honeypot Recipes

4 from 1 vote
Winter is here and everyone needs something Hot & spicy to eat . This Instant tomato pickle or also called as Tomato Pachadi is a awesome combination to Hot Plain rice with Ghee or just smear on a chapati. It hardly takes time and require only few ingredients. This pickle can be served hot or can be stored in an Air tight container in fridge up to 3 days.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2


  • Tomatoes 4 - medium size
  • salt 1 TSP
  • Turmeric powder 1/2 TSP
  • Red chilli powder 1 TSP
  • Hing / Asafoetida 1/4 TSP
  • Methi 1TSP
  • Mustard seeds 1/2 TSP


  • Roughly chop tomatoes & keep aside
  • In a pan , slightly roast Methi seeds & Mustard seeds . Transfer it to mixer jar and grind it to Coarse powder
  • Heat oil in a pan ,add mustard seeds .Once it starts to splutter add Hing & 1 Tsp of ground Methi & mustard seeds powder.
  • Add chopped tomatoes , salt & Turmeric powder mix well and cook for 5 minutes
  • Next add red chilli powder and cook until juicy.
  • Serve this pickle either hot or at room temperature . It can last up to 3 days in fridge and can be reheated if required.



  • If you have very sour tomatoes add 1/2 Tsp of sugar to balance the taste
  • Do not add a lot of ground Methi & Mustard seeds powder, adding excess might make pickle taste bitter.
  • When adding the ground powder , lower the flame and instantly add tomatoes. It prevents burning of masala
  • If storing the pickle in fridge, use air tight container.
Check Your Daily Calorie NeedsSee our Calorie Calculator
dinner ideahoneypot recipesindian foodindian picklesindian recipesinstant pickleslunch idea

Share your love
Honeypot Recipes
Honeypot Recipes

Youtube food blogger | Passionate cook | Home chef | Recipe creator | Knowledge seeker

Leave a Reply