Tomato Pickle Recipe -- How to make Tomato Pickle

Hi all,

Today I am going to give how to make tomato pickle recipe. This is the season for Tomatoes. We get fresh and fully ripen and also raw tomatoes abundantly in the local market. So I prefer to make every possible dish with tomatoes like Tomato Rice, Tomato Dosa, Tomato sauce/KetchUp, Tomato Pachadi, Tomato Dal of course and for more tomato varieties click on this page. Now, coming to this recipe, it is pickle which can be stored for at least three to four months. During my childhood my mother used to make it and keep it for year long also. When we don't have a mood to make any chutney for dosa or idli, it come in handy, just mix some pickle in curd and add some chopped onions, it tastes good. Very simple and easy to make, it can be made even in non-season also, but those tomatoes get very less juice. So it may not store for a long, we have consume it within a week or so. But the pickle made during this season lasts for 3 to 4 months.

Tomato Pickle -- How to make Tomato Pickle
Author: Sailaja Angara
Preparation Time: half an hour plus 2 days
Cooking time: 1 hour
Servings: 1/2 kg

Serve Tomato pickle with hot piping rice, chapati or with dosa and idli.

Ingredients:

• 1/4 Kg Tomatoes
• 1 Tsp Turmeric Powder
• Salt to Taste
• 1 Tsp Tamarind
• 2 to 3 Tbsp Red Chilli Powder
• 1/2 Tbsp Asafoetida/Hing
• 1 Tsp Methi Powder
• 1/2 Ltr Gingelly Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Black Gram

Procedure:

1. Wash tomatoes well under the tap water. Dry them with a clean cloth.
2. Make 4 parts of each tomato and put them in a clean jar.
3. Add 1/2tsp salt, turmeric powder and tamarind to them. Mix them well and keep it aside for 2 days.
4. This process would ease lot of water or juice from the tomatoes.
5. On the second day, squeeze out the water and put them in a mixer grinder. Keep the water for further use.
6. Just pulse it or grind it. But do not grind it too much. To retain the tomato pieces just pulse or whip it for twice or thrice.
7. Heat gingelly oil in a thick,wide bottomed kadai.
8. Add mustard seeds, black gram and asafoetida.
9. When they start spluttering add turmeric powder, salt to taste and red chilli powder too it.
10. Immediately add water we kept earlier (juice came out from tomatoes).
11. Then immediately add the grounded tomato pickle to it.
12. Boil it in low flame till the oil separates. This may take some 30 to 45 minutes.
13. Keep a watch on the pickle, stir it ocassionally.
14. Do not burn. We can keep a lid also while the pickle cooking, so that it won't spill all over the stove and the surroundings and make it look dirty.