Sunday, March 17, 2013

Tomato Pickle

I simply luuuuurrrrveee this one and I can use it to have almost anything. I mix it with plain rice, curd rice, any rice :). Have it with idly, dosa, uthapam and even roti's. It is fairly simple to make and you can store it for a long time. If you refrigerate it, the shelf life will be obviously longer.

It is best that you use ripe tomatoes for this. You can either cut the tomatoes and marinate with vinegar, chilly powder, turmeric and salt, sun dry it and then make this or simply grind the tomatoes and finish quickly. The first method obviously takes time and I made this on a sudden impulse today, so I chose the second method.
The only downside if you grind the tomatoes and then cook is that you will have to bear with the spluttering and will have to spend some time in cleaning your kitchen tiles. Alternatively, you can chop the tomatoes and prepare with out the sun drying etc.


  • Tomatoes - 8-10 large ripe ones
  • Ginger Garlic Paste - 2 tsp
  • Mustard Seeds - 1 tsp
  • Fenugreek Seeds - 1 tsp roasted and powdered
  • Curry Leaves - 10-15
  • Oil - 5-6 tbsp
  • Chilly Powder - 3 tsp
  • Turmeric Powder - 1 tsp
  • Salt - to taste
  • Vinegar - 2 tbsp

  1. As I mentioned earlier, you can choose to grind, simply cut or sun dry the tomatoes. I just ground the tomatoes into a coarse puree today. The benefit of this style is that you don't have to handle the tomato peel.
  2. Heat oil in a skillet.
  3. Splutter mustard seeds, curry leaves and fry the ginger garlic paste.
  4. Add the tomato (puree), mix well.
  5. Add chilly powder, salt and turmeric powder and cook till the oil separates. I placed it on low flame with the lid on in a non stick skillet for almost 20 minutes.
  6. Once the oil separates, add the fenugreen powder and fry till you are sure there is no water left from the tomatoes.
  7. Switch off the gas stove, let it cool. 
  8. Add the vinegar and store in an air tight bottle/container.

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