Tomato-Onion Relish

A delicious and versatile tomato-onion relish recipe in Instant Pot. Make this relish a part of your weekend meal prep and it comes in handy for many meals.

Recipe Snapshot



1 h 15 minutes

South Indian






– oil any regular cooking oil would work – mustard seeds – asafoetida – onion chopped. I used two large onions from Costco. – mint leaves – curry leaves



Set the Instant Pot in saute mode and add the oil. When the oil is hot, add the mustard seeds and hing. Let the mustard seeds splutter.


Spread the panko bread crumbs on a plate and line the air fryer basket with an aluminum foil. Now dip the baby corn in the sauce and make sure you coat the sauce evenly.


Now add the onion, mint leaves, and curry leaves. Saute it for five minutes. Turn off the Instant Pot and add the tomatoes, salt, and red chili powder.


– Gently mix and add the jaggery and sprinkle two tbsps of water on top. – Close the Instant Pot lid and make the vent is in the sealing position. Pressure cook.


– After the pressure is all released, open the Instant Pot and set it back in saute mode. – Mix and mash the tomatoes, and by now, the consistency will be thin. Check for salt and spice and, if required, adjust accordingly. 


Now partially cover the Instant Pot with its lid or any other lid and let it simmer in saute mode. Stir. Turn off the Instant Pot and let it cool for an hour. As the relish cools, it thickens.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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