Instant Tomato Pickle is an all in one pickle, which means you can use this pickle for Idly, dosa, rice. It is very simple and spicy pickle which you can make and store in an airtight container for up to 2 months in the fridge.
The process of preparing this pickle is very easy just my boiling tomatoes with turmeric, oil and tamarind until they are soft and then making it into a paste. Then add the spice powder.
This is how my Mom prepares this pickle and I learnt this from her. For us, the pickle stays a maximum of 1 month because we use it almost for everything. Here you can adjust the spiciness of the pickle by increasing or decreasing the red chilli powder.
Step by step pictures of preparing Instant Tomato Pickle
Ingredients:
- Tomatoes – 1kg
- Tamarind a lemon size
- Kashmiri Red chilli powder -5 to6tbsp
- Oil -3tbsp
- Turmeric powder -1tsp
- Salt to taste
Dry Roast and Grind:
- Mustard seeds – 1tbsp
- Methi seeds/Fenugreek seeds -1tbsp
For Tempering:
- Oil-¼ cup tsp
- Curry leaves a few
- Mustard seeds-1tsp
- Urad dal -1tsp
- Garlic pods – 5or6
- Dry red chillies- 4
- Asafoetida a pinch
Preparation:
Cooking the Tomatoes:
Wash and dry the tomatoes. Cut them into small pieces and keep aside
Heat a deep bottom kadai/pan with 3tbsp of oil, slowly add the chopped tomatoes along with turmeric powder and mix well.
Cover and cook the tomatoes on medium flame till they become soft and water from the tomatoes evaporates. It takes approximately 20-25 minutes.
When the tomatoes are almost soft add tamarind and mix well. Cover and cook for another 10 minutes.
Switch off the flame and allow it cool completely.
Making the spice powder:
In the meanwhile, heat a small pan and dry roast methi seeds and mustard seeds until they turn into light brown.
Allow it cool and grind into a smooth powder. Keep aside.
Mixing the pickle:
Now take a blender, add the cooked tomatoes and grind into a coarse paste. Transfer the paste into a bowl, add Kashmiri chilli powder, grounded methi-mustard powder along with required salt. Combine everything well.
Heat a pan with oil on low flame, add mustard seeds, urad dal. When mustard seeds crackle add red chillies, curry leaves along with garlic pods and fry a minute.
Add the tomato paste to the pan and mix well. Cook for 5-10 minutes or until the oil oozes on the top. Turn off the flame. Allow it cool completely.
Store the tomato pickle in an airtight container and can keep in fridge for up to 2months.
Note:
Adjust red chilli powder according to your taste. I prefer my pickle to me spicy so I added 6tbsp of chilli powder.
Always use dry soon while using the pickle.
Don’t grind the tomatoes into a smooth paste keep it a little bit coarse.
While grinding the powder make sure the blender is dry and clean.
Few more delicious Recipes
Instant Tomato Pickle | Andhra Tomato Pachadi
Ingredients
- Tomatoes – 1kg
- Tamarind a lemon size
- Kashmiri Red chilli powder -5 to6tbsp
- Oil -3tbsp
- Turmeric powder -1tsp
- Salt to taste
Dry Roast and Grind:
Mustard seeds – 1tbsp
Methi seeds/Fenugreek seeds -1tbsp
For Tempering:
- Oil-¼ cup tsp
- Curry leaves a few
- Mustard seeds-1tsp
- Urad dal -1tsp
- Garlic pods – 5or6
- Dry red chillies- 4
- Asafoetida a pinch
Instructions
Cooking the Tomatoes:
- Wash and dry the tomatoes. Cut them into small pieces and keep aside.
- Heat a deep bottom kadai/pan with 3tbsp of oil, slowly add the chopped tomatoes along with turmeric powder and mix well.
- Cover and cook the tomatoes on medium flame till they become soft and water from the tomatoes evaporates. It takes approximately 20-25 minutes.
- When the tomatoes are almost soft add tamarind and mix well. Cover and cook for another 10 minutes.
- Switch off the flame and allow it cool completely.
Making the spice powder:
- In the meanwhile, heat a small pan and dry roast methi seeds and mustard seeds until they turn into light brown.
- Allow it cool and grind into a smooth powder. Keep aside.
Mixing the pickle:
- Now take a blender, add the cooked tomatoes and grind into a coarse paste. Transfer the paste into a bowl, add Kashmiri chilli powder, grounded methi-mustard powder along with required salt. Combine everything well.
- Heat a pan with oil on low flame, add mustard seeds, urad dal. When mustard seeds crackle add red chillies, curry leaves along with garlic pods and fry a minute.
- Add the tomato paste to the pan and mix well. Cook for 5-10 minutes or until the oil oozes on the top. Turn off the flame. Allow it cool completely.
- Store the tomato pickle in an airtight container and can keep in the fridge for up to 2months.
Notes
- Adjust red chilli powder according to your taste. I prefer my pickle to me spicy so I added 6tbsp of chilli powder.
- Always use dry soon while using the pickle.
- Don’t grind the tomatoes into a smooth paste keep it a little bit coarse.
- While grinding the powder make sure the blender is dry and clean.
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I love the sound of this pickle! As soon as my tomatoes are ripe, I'll have to try it!