Tomato Pickle | Indian Pickle Recipe | Quick Tomato Pickle Recipe

Pickles are my all time favorite, I am picky when it comes to pickles. I love love love mango, ginger, garlic, gongura, mixed vegetable, mango ginger, onion and tomato... yes yes no lime please. Its been really long since I did a home-made pickle. I was looking for a quick version of tomato pickle and I stumbled upon this video, so check the video to follow the recipe. The reason I call it quick is because you are done with making the pickle the same day and no need to sun dry or soak the tomato in tamarind pulp over-night. Its a super simple recipe, it took me an hour to do it may even take long for you. Totally depends how well your tomatoes reduce(simmer). Thanks Vidhya for your easy to do recipe, I totally love it!

This tomato pickle is moderate in spice and is great with curd rice. I found that it tasted great the next day. So try it for yourself and let me know what you think.





Cook & Prep time ~ 1 hour

Source ~ here


Ingredients

Tomato - 1 kg, medium sized,washed and quartered
Tamarind - 1 lemon size ball
Hot water - 1 cup (extract tamarind)
Red chili powder - 2 -3 tbsp (used based on spice tolerance)
Mustard seeds - 1 tsp
Asefetedia/ Hing - 2 pinches
Oil - 1/4 cup

Dry Roast & powder (gets approx 2 tbsp)

Mustard seeds - 2 tbsp
Fenugreek seeds - 1 tbsp

Method

  • In a wide and deep non stick pan, in medium heat add the chopped tomatoes and cover with a lid. Let the tomatoes gradually mash and cook in its own water. It would take close to 20 minutes and stir in between so that it evenly reduces.
  • Add the tamarind in boiling water to extract all the pulp/juice out of them. Switch off after 5 minutes and once it cools down a bit extract the pulp. Strain the water and pulp mixture and set aside.
  • Once the tomatoes are simmered and reduced such that all the water is cooked, add the prepared tamarind extract and reduce further until thick and dehydrated.
  • In another wok/ non stick pan in medium heat dry roast the mustard seeds and after 30 secs it would start popping, once it settles transfer to a dry bowl, next dry roast the fenugreek seeds, make sure you don't burn then, once they change color (light brown) transfer it to a bowl and let it cool down
  • Now grind roasted mustard seeds and fenugreek seeds into a fine powder.
  • Add the red chili powder, fresh roasted powder, salt to the simmering tomato mix. Combine well and let it further simmer
  • Add oil to a wok (use the same wok used to dry roast) one hot add the mustard seeds and once they pop and asefetedia/ hing and immediately pour it to the simmering mix.
  • Mix well and let it cook for 5 minutes, switch off and let it cool down
  • Store in an sir-tight container and keep it in the refrigerator 
Cooks Wisdom 

- Make sure you use fresh tamarind pulp rather than a paste
- You can use garlic if you love the taste of it while tempering
- Make sure you refrigerate every time you use it
- Always use a clean spoon while using the pickle, never use a wet spoon as it can reduce shelf life.

If you love Mango pickle then check out my 10 minute instant mango pickle recipe HERE

41 comments:

  1. I wont hesitate a second to have few spoons of this tongue tickling pickle with rice topped with gingelly oil,this is how i love tomato pickle, makes me droollll...

    ReplyDelete
  2. I am not pregnant but now i am craving this. all your fault. now i have to make this, looks so chatpata.

    ReplyDelete
  3. Lovely pickle Priya...Actually i just had an awesome tomato pickle that my friend made :) Your pickle also looks so good...drooling here
    Shema

    ReplyDelete
  4. Tempting pics.Love to have with curd rice.

    ReplyDelete
  5. Akka feel like grabbing that spoon and licking off the pickle ;) Must be the perfect combo with any rice and rotis... Lovely clicks Sis :)

    ReplyDelete
  6. Aaa love that colour must have been super spicy I too made this last month loved this quick version

    ReplyDelete
  7. Spicy,tangy, mouth watering pickle... Wish I could taste it now.. :)

    ReplyDelete
  8. Wow nice preparation. It little bit sour and spicy.

    ReplyDelete
  9. one of my all time fav.. looks really nice :)

    ReplyDelete
  10. So delicious! I do not add tamarind, but it sure sounds like a great idea to increase the tangy flavor of the pickle. The pictures are really good and tempting :)

    ReplyDelete
  11. looks grt.... nice presentation

    ReplyDelete
  12. delicious and flavourful pickle... beautiful presentation...

    ReplyDelete
  13. Lip smacking one,Priya..love to have with some parathas,Great tempting clicks!!

    ReplyDelete
  14. This is a short cut method to traditional pickle. i too do it the same way. nice clicks and tastes awesome with curd rice.

    ReplyDelete
  15. Pickle is just oozing out of my screen...admiring your clicks!

    ReplyDelete
  16. What a spicy pickle? wow yummy preparation n really tempting clicks..

    ReplyDelete
  17. Hi priya,u have a nice collection of recipes,glad to follow u...b/w tomato pickle looks fantastic,makes me drool.....

    ReplyDelete
  18. Hi priya, u have a nice collection of recipes,glad to follow u..b/w tomato pickle looks fantastic,makes me drool...

    ReplyDelete
    Replies
    1. thanks for following me :) hope u had a good time here

      Delete
  19. lovely clicks and mouthwatering pickle.most fav pickle and it tastes awsesome:)

    ReplyDelete
  20. My God,super temptation there Priya..I am having the sourness in mouth...Truly worth it !

    ReplyDelete
  21. Its my favorite with dosas... Tangy and yum

    ReplyDelete
  22. mouthwatering pickle priya...my fav one by seeing this i also plan to make this:)

    ReplyDelete
  23. Lip smacking one,Priya.ur clicks make me to prepare...going to prepare this weekend:)

    ReplyDelete
  24. You have done it so well, with all that oil floating on top, perfect..

    ReplyDelete
  25. pickle is tempting me very beautiful cliks r..

    ReplyDelete
  26. my mom makes this often sis , she won't add tamarind . i love to have this with crispy dosa .

    ReplyDelete
    Replies
    1. thats nice, try with tamarind its even more tasty... :) crisp dosa idea sounds delicious

      Delete
  27. Looks so delicious. I am going to try this soon.

    ReplyDelete
  28. I made it today. I took correct measurements as seen in the recipe. And I took great care while roasting the methi seeds. However, it turned out to be very very bitter. Is there anything else that I should have done? Thanks in advance.

    ReplyDelete
    Replies
    1. Hi Vani thanks for writing to me. I guess the methi seeds must have been a little too much. Next time try roasting the fenugreek seeds and powdering and adding very less quantity. If you see some of the comments above the proportions have been right and resulted in a great tasting pickle. Good luck next time.

      Delete
  29. Hi Priya without keeping in refrigilator how many days i will be good

    ReplyDelete
    Replies
    1. Hi Harisri, I recommend you to keep it in a refrigerator for 2 reasons
      - the flavours develop
      - since we have not used any preservatives the shelf life is less
      and in case you want to keep it in refrigerator then you could do a small quantity that you can use up for max 3-4 days
      hope this helps

      Delete
  30. Looks mouthwatering and delicious

    ReplyDelete
  31. can i subsitute mustard oil in place of oil?

    ReplyDelete
  32. Can i substitute mustard oil in place of oil?

    ReplyDelete
  33. Made this. Was lovely. Thank you.

    ReplyDelete
  34. Good. Please include Salt in list of ingredients. I had to look through your recipe twice to find when to add salt.

    ReplyDelete

Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)gmail.com

Love,
Priya Ranjit

Related Posts Plugin for WordPress, Blogger...