Tangy, spicy, and bursting with flavor, tomato pickle is a beloved condiment in many cuisines, adding a vibrant kick to any meal. This easy-to-make recipe delivers a delicious tomato pickle with an impressive six-month shelf life, perfect for those who appreciate homemade goodness without the hassle of frequent preparation. Imagine the satisfaction of enjoying a homemade pickle, knowing exactly what went into its creation, free from artificial preservatives and brimming with the fresh taste of sun-ripened tomatoes. This recipe offers a perfect balance of sweet and sour, with just the right amount of spice to tantalize your taste buds.
Beyond the delicious outcome, this recipe prioritizes simplicity and convenience, requiring readily available ingredients and a straightforward process. Forget complicated techniques and lengthy preparation times; this recipe is designed for even the most novice cook. To discover the step-by-step guide to crafting your own batch of this delectable six-month shelf life tomato pickle, continue reading below.
Tools Needed
- Pan
- Plate
- Mixer
Ingredients
- Ripe Tomatoes: 550g
- Mustard Seeds: 1/2 tbsp
- Fenugreek Seeds: 1/2 tbsp
- Oil: 1/2 - 3/4 cup
- Tamarind: 50g
- Rock Salt: 1/4 cup (or half if using table salt)
- Turmeric Powder: 1/2 tsp
- Ghee: 1/4 cup
- Sesame Oil: 1/4 cup
- Red Chili Powder: 1/4 cup
- Red Chilies: a pinch
- Bay Leaves: a few
- Garlic Cloves: 20-25
- Powdered Jaggery: 1 1/2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Tomatoes and Spices
- Wash tomatoes thoroughly and pat dry. Chop the tomatoes into smaller pieces.
- Heat a pan and add mustard seeds and fenugreek seeds. Fry until red and crispy. Transfer to a plate and let it cool. Chop the fried seeds.
- Grind the cooled fried mustard and fenugreek seeds into a powder.
Step 2. Cook the Tomatoes and Tamarind
- In the same pan, heat 1/4 cup of oil and add the chopped tomatoes, tamarind, salt, and turmeric powder. Cook on medium heat for about 20 minutes, or until the tomatoes soften and release their juices.
- In a clean, wet mixer jar, grind the cooked tomatoes into a thick paste without adding any extra water.
Step 3. Temper and Combine Ingredients
- Heat ghee and sesame oil in a pan. Add mustard seeds and fry until golden brown.
- Add red chilies, bay leaves, and garlic cloves to the pan and fry until fragrant (about 5-6 minutes).
- Add red chili powder and fry for 2-3 minutes. Add the tomato paste, and fry for 5-6 minutes, or until the oil separates.
- Add the ground mustard and fenugreek powder, and cook for another 5 minutes.
Step 4. Finalise and Cool
- Add powdered jaggery. Mix well and turn off the heat. Let the pickle cool completely without covering.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Store the pickle in a clean glass or ceramic jar in the refrigerator. A layer of oil should separate on top; if not, gently heat a little oil and pour it over the top to prevent mold.
- Do not store in plastic or silver containers.
Nutrition
- N/A
FAQs
1. How long does this tomato pickle last?
With proper storage in a sterilized jar, this tomato pickle will last for approximately 6 months.
2. Can I adjust the spice level?
Absolutely! Feel free to add more or less green chilies to control the spiciness according to your preference.
3. What type of tomatoes are best for this pickle?
Firm, ripe tomatoes are ideal. Avoid using overripe or damaged tomatoes.
Enjoy the vibrant flavors of your homemade tomato pickle, a perfect accompaniment to rice, dosa, idli, or even as a flavorful addition to sandwiches. This recipe ensures a delicious and long-lasting pickle, minimizing food waste and maximizing culinary satisfaction. Now go ahead and impress your family and friends with this simple yet extraordinary Tamil pickle recipe!