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
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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
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Ingredients
  

  • 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
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Instructions
 

  • 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.

Video

Notes

  • 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.
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