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Tomato Pickle

I got this special recipe for tomato pickle from my mother. She frequently makes it at home and it is very easy to do. This pickle is a favourite of mine and it goes well with rice & ghee, idli or dosa.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 large tomatoes chopped
  • 2 Tbsp oil
  • ½ cup tamarind extract
  • 1 Tbsp fenugreek seeds
  • 1 Tbsp mustard seeds
  • ½ tsp turmeric
  • 1½ Tbsp kashmiri red chilli powder
  • 1 tsp salt adjust to taste
  • ½ tsp jaggery
  • For tempering:
  • 2 tsp oil
  • 1 tsp mustard seeds
  • pinch of asafoetida
  • 5 cloves chopped
  • 1 dried red chilli broken
  • 1 sprig curry leaves

Method
 

  1. Take a pan, heat oil and add tomatoes.
  2. Saute for a minute making sure is oil is coated well to all the peices.
  3. Cover and simmer for 10 minutes until the tomatoes have cooked completely turning soft.
  4. Add tamarind extract and mix well.
  5. Cover and simmer for 10 more minutes.
  6. The mixture should turn thick, sauté till oil is released from sides.
  7. Ground the fenugreek seeds and mustard seeds into powder. Set aside.
  8. Add methi-mustard powder, turmeric, chilli powder, salt and jaggery.
  9. Saute on low flame till the spices gets cooked well.
  10. In another pan, for tempering, add oil, mustard seeds, asafoetida, garlic cloves, red chilli and curry leaves.
  11. Saute for 2 min and pour tempering over tomato mixture and mix well.
  12. Serve tomato pickle along with rice, idli or dosa.