Anita's Recipes

INGREDIENTS:

1/2 kg ripe tomatoes
1 cup oil (vegetable /sunflower)
5 green chilies
2 tbsp red chili powder
1/2 tbsp mustard seeds
pinch of fenugreek powder
a pinch of asafoetida powder
salt as required

METHOD:

• Chop all the tomatoes into long pieces.
• Heat 1/2 cup of oil and add the tomatoes.Cook them until they are soft and tender.Once they are well cooked,keep them aside.
• Heat the remaining oil and add the mustard seeds.When they begin to splutter,add the green chilies,fenugreek powder,asafoetida powder and red chili powder and add the tomatoes to this, mix well and continue cooking for 2-3 minutes.
• Finally add salt and mix well.
• Your tomato pickle is ready to serve.The tomato pickle can be stored in a refrigerator and used for 3-5 days.