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 ~ Vidhya

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