Instant Tomato Pickle | Tomato Bisiuppinakayi | Tomato Pachadi
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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.
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Ingredients
- 4 Tomatoes medium size
- 1 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 tsp Red chili powder
- 1/4 tsp Asafetida
- 1 tsp Methi
- 1/2 tsp Mustard seeds
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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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Recipe Nutrition
Calories: 54 kcal | Carbohydrates: 11 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.3 g | Sodium: 1192 mg | Potassium: 623 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 2347 IU | Vitamin C: 34 mg | Calcium: 33 mg | Iron: 1 mg
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