Comments on: Tomato Pickle – 1

By: Shilpa

Shilpa — Mon, 18 Jan 2010 23:36:01 +0000

As I have mentioned in the recipe, cook it for about 10mins after adding the masala. You can refrigerate when it is cooled to room temperature.

By: divyaavadhani

divyaavadhani — Mon, 18 Jan 2010 14:57:27 +0000

dear shilpa,tomato pickle receipe is very tasty,but one thing i want to know is after adding the ground masalas,should i cook it until the oil seperates and when should i referigerate it. kindly let me know.

By: vandana

vandana — Wed, 03 Jun 2009 08:18:06 +0000

Love this pickle. one thing I liked about your pickle is absolutely no oil or very less oil.tomato pickles i have tasted are very oily. good job.

By: Divya M

Divya M — Tue, 17 Mar 2009 21:39:48 +0000

Tomato pickle mom makes, from Hyderabad.

For 5 big tomatoes

Heat 4 large spoons oil, add 3-4 dry red chillies, 8-10 methi seeds, mustard seeds, add chopped tomatoes and cook till water evoparates. should start leaving oil on the sides . Add salt and red chilli powder to taste and cook for few minutes. Turn off stove and add spice powder.
Spice Powder – dry roast mustard seeda and 20 methi seeds and grind ti fine powder.

By: Sootie

Sootie — Sat, 14 Feb 2009 06:39:34 +0000

Coolio chica, I’m gonna try this one, cos I am totally over-run with tommies and it sound delicious, and I am running out of ideas! I have been making tommy chutney for the last three weeks every day! I think I planted too many tomatoes! I’ve read some of the posts and surprised that everyone seems to be using oil, I don’t use it at all in my chutneys/picles as I view it as just a heat quickening fuel that just adds fat where not needed But maybe I’m just being arsey! Sorry!I will keep you posted as to how I go! Great pics by the way! x

By: Shruthi

Shruthi — Sat, 07 Feb 2009 07:56:24 +0000

thanku for the immediate response, Shilpa. I was dumping salt from the dabba and it accidentally fell out!!!!!! My bad!
This is my first pickling experiance ever and it tastes really yum but can’t have too much because of the salt.
I hate store-boughtpickles because of it high salt content and now look what i ‘ve done. I added a few more tomato pices this morn. Hope it helps!!!!!!!!
Thanku for sharing this recipe, Shilpa!

By: Shruthi

Shruthi — Sat, 07 Feb 2009 03:44:40 +0000

Hi Shilpa,
I tried out ur tomato pickle y’day night. But one prob………Its too salty. I immediately added 5 tsps of sugar to balance the taste but no use….is there anything I can do to remove the saltiness?
Pls help!

Shilpa: Usually saltiness reduces as time passes. How much salt did you use?

By: vidya

vidya — Fri, 17 Oct 2008 16:41:24 +0000

vow…i have prepared it today….it came out so well…my husband liked it very much…thnq so much for the recipe…

By: PG

PG — Fri, 17 Oct 2008 12:36:30 +0000

I have made a sauce with your recipe and would beposrting it tomorrow, just to let you know.

By: archana

archana — Wed, 10 Sep 2008 03:52:52 +0000

thank you very much