Tomato Pickle
Tomato pickle is a classic South Indian condiment made by slowly cooking ripe tomatoes with spices and oil. Tangy, spicy, and deeply flavorful.
Servings: 20
Calories: 70kcal
Ingredients
- 1 kg ripe tomatoes cut into medium bite-sized pieces
- 120 ml sesame oil about ½ cup
- 40–50 g red chilli powder 4–5 tbsp, adjust to taste
- 15 g mustard seeds about 1 tbsp
- 10 g fenugreek seeds about 2 tsp
- 12–15 g salt about 2–3 tsp, or to taste
- 20 g tamarind pulp about 1½ tablespoon thick pulp
- 10–12 garlic cloves lightly crushed
Instructions
- Wash the tomatoes well and cut them into medium-sized pieces. Set aside.
- Heat sesame oil in a wide pan over medium heat. Add mustard seeds and fenugreek seeds and let them crackle until aromatic.
- Add the crushed garlic and sauté briefly until lightly golden.
- Add the tomato pieces and salt. Cook on medium heat, stirring often, until the tomatoes soften but still hold their shape and oil begins to separate.
- Add red chilli powder and tamarind pulp. Mix well and cook for a few more minutes until the pickle thickens and looks glossy.
- Turn off the heat and allow the pickle to cool completely.
- Transfer to a clean, dry glass jar. Let it rest for 24 hours before using so the flavors settle.
- Store in the refrigerator and use as needed.
Notes
Ingredient swaps:
- Sesame oil: Use groundnut (peanut) oil if needed.
- Tamarind pulp: Use lemon juice, added at the end.
- Red chilli powder: Use Kashmiri chilli powder for milder heat.
- Mustard seeds: Use mustard powder if seeds are unavailable.
- Fenugreek seeds: Use a small pinch of fenugreek powder.
- Garlic: Skip or replace with a pinch of asafoetida (hing).
- Cut tomatoes into even, medium-sized pieces so they soften without breaking down.
- Cook on medium heat and stir often to prevent sticking or burning.
- The pickle is ready when it thickens and oil clearly separates on top.
- Let the pickle rest for at least 24 hours before eating for best flavor.
- Store in a sterilized glass jar in the refrigerator.
- Keeps well for 2–3 weeks when always handled with a dry spoon.
- Mix a spoon into hot rice with sesame oil and papad.
- Serve alongside curd rice to balance the spice.
- Add a small portion with plain dal and steamed rice.
- Spread lightly on toasted bread or chapati for a quick savory snack.
- Extra heat: Add crushed dried red chillies for a sharper bite.
- Garlicky: Lightly fry garlic in oil before adding for deeper flavor.
- Andhra-style sharp: Increase mustard slightly for a stronger kick.
- Richer finish: Stir in a spoon of hot sesame oil just before storing
Nutrition
Calories: 70kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 0.4mg