This spicy and tangy tomato pickle is a perfect accompaniment to parathas, rice, or snacks. It combines the flavors of ripe tomatoes with aromatic pickle masala and mustard oil, giving it a long shelf life.
2 tbsp vinegar or lemon juice (acts as a preservative)
1 nos pinch asafoetida (hing)
Directions : Tomato Chutney Pickle ( Recipe
STEP 1.1. Prepare the Tomatoes:Wash and chop the tomatoes.If you prefer a smooth pickle, blend them into a coarse purée.
STEP 2.2. Temper the Spices:Heat mustard oil in a pan until it starts smoking, then let it cool slightly.Add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and nigella seeds. Sauté for a few seconds until aromatic.Add the chopped or blended tomatoes to the pan.Cook on medium heat until the mixture thickens (about 15-20 minutes).
STEP 3.3. Add the Masala:Stir in turmeric, red chili powder, salt, and asafoetida.Mix well and continue to cook on low heat until the oil starts to separate.
STEP 4.4. Enhance Flavor & Preserve:Add sugar/jaggery and mix well.Turn off the heat and mix in vinegar or lemon juice.Let the pickle cool completely.Store in a clean, dry, airtight glass jar.
STEP 5.5. Serving Suggestions:-Serve with parathas, chapati, rice, or dosas.Use as a spicy spread for sandwiches and wraps.
Nutrition value
72
calories per serving
3 g Fat3 g Protein8 g Carbs6 g FiberOther
Current Totals
3 g Fat
3 g Protein
8 g Carbs
6 g Fiber
MacroNutrients
Carbs
8 g
Protein
3 g
Fiber
6 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
65 mg
Iron
2 mg
Vitamin A
1191 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
36 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
51 mg
Manganese
1 mg
Phosphorus
78 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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