Spicy Tomato Pickle

By on September 18, 2011



Tomatoes, chopped – 5 cups

Salt – 1 teaspoon

Cayenne pepper powder – 1 teaspoon

Turmeric powder – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Fenugreek seeds, roasted and powdered – 1 teaspoon

Curry leaves – a bunch (or 1 Tablespoon dry) – optional

Oil – 2 Tablespoons

Mustard seeds – 1/2 teaspoon


1-Heat oil in a non stick pan. Pop the mustard seeds ( use a splatter screen.)
2-Add the tomatoes (warning – it will splatter!) and let it cook on medium heat for a while.
3-When is simmers, add the powders (except fenugreek) and the leaves.
4-Cook till dry and the oil appears on the sides. Stir for another five minutes till completely dry.
5-When cool, add the fenugreek powder and mix.
Notes: This is more like a paste and can be used as sandwich spread or with tortillas (chapattis) or pooris or with rice as a pickle. Keep refrigerated.