Tomato Pickle is a delicious and easy-to-make Indian pickle that pairs perfectly with rice and roti. This recipe is simple to follow and doesn’t take much time.Tomato Pickle is a popular South Indian condiment made by pickling ripe tomatoes in a spicy and tangy brine. It’s a flavorful accompaniment to various dishes like rice, idli, dosa, and even as a snack.
Preparation Time
40-65 Minutes
Serve
6-8 Person
- 1 kg Tomatoes, chopped
- 1 tablespoon Mustard seeds
- 1 tablespoon Fenugreek seeds
- 100 grams gingerly oil
- 6 tablespoons Red chili powder
- Tamarind, size of a gooseberry (soaked and extracted juice)
- 10 cloves Garlic, crushed
- 1/4 teaspoon Asafoetida powder
- Salt to taste
- Curry leaves, a few
- In a pan, cook the chopped tomatoes and tamarind extract over medium heat until the tomatoes are soft and the mixture is thick.
- Once cooled, blend the cooked tomato mixture into a smooth paste.
- Heat mustard oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Once they splutter, add the crushed garlic and sauté for a few seconds.
- Add the blended tomato mixture, red chili powder, asafoetida powder, and salt to the tempered oil. Cook on low heat until the oil separates from the mixture.
- Transfer the hot pickle to a sterilized glass jar. Seal the jar tightly and let it cool completely before storing.
- To ensure a longer shelf life, make sure the oil covers the entire surface of the pickle.
- Adjust the amount of red chili powder according to your taste.
- Adjust the salt based on the amount of tamarind used.
- Moderation is Key: While tomato pickle offers some health benefits, it's important to consume it in moderation as it can be high in sodium.
- Quality of Ingredients: Use fresh, high-quality tomatoes and spices to ensure the best flavor and nutritional value.
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