In this video, you can see the preparation of tomato pickle, a staple in almost all South Indian homes. You can store it for 1–2 months and eat it whenever you want, however you like.
It also goes well with tiffins like rice, curd rice, chapati, idli and dosa. So when you don’t have time to prepare a side dish for your main dishes, you can rely on this pickle. It is easy to make and tastes great. Get fresh, firm and ripe tomatoes to make it. Try this pickle and enjoy.
Ingredients
- Tomato – 1 Kg
- Tamarind – 1
- Cup Rock Salt – 1 Tsp
- Turmeric Powder – 1/2 Tsp
- Red Chilli Powder – 4 Tbsp
- Gingelly Oil – 7 Tbsp
- Mustard Seeds – 1 Tsp
- Red Chillies
- Garlic Cloves Curry Leaves
- Hing /Asafoetida Powder – 1/2 Tsp
- Fenugreek Mustard Powder – 1 Tsp
- A Piece Of Jaggery
Cooking Instructions
- 1. Roughly chop the tomatoes and keep them aside.
- 2. Take tamarind in a bowl and add hot water to it to let it soften.
- 3. Pour oil in a pan and add the chopped tomatoes to it. Mix well, cover the pan with a lid once the juices start releasing and cook the tomatoes for at least 10 mins.
- 4. Squeeze out the tamarind pulp, strain and add it to the soft and mushy tomatoes in the pan. 5. Mix it all well and cook for about 10 mins.
- 6. Add rock salt and mix. Add turmeric powder, red chilli powder and mix.
- 7. Once this mixture thickens, turn off the stove and let it cool down.
- 8. Transfer the cooled down mixture to a mixer jar and grind it into a nice paste.
- 9. Dry-roast the fenugreek seeds and mustard seeds separately in a tempering pan. Cool them down.
- 10. Add them to a mixer jar and grind into a fine powder. Keep it aside.
- 11. Take a pan and add oil to it for the tempering,
- 12. Add in the mustard seeds and let them splatter.
- 13. Then add red chillies, garlic cloves and curry leaves.
- 14. After they are all done, turn off the stove and add hing and fenugreek mustard powder.
- 15. Mix it all well, turn on the stove to cook on a low flame.
- 16. Take the tomato paste in a pan and add the tempering to it.
- 17. Mix it all well and add jaggery for balancing the flavours.
- 18. Add oil if the pickle is too dry.
- 19. Mix and let it cook until the oil separates from the gravy.
- 20. That’s it, tangy and spicy Tomato pickle is ready to be served with rice/ curd rice or any tiffin of your choice.
Other Recipes
- 2 types Samosa Mirchi
- onion pakodi
- Restaurant Style Chicken Friedrice
- Vermicelliupma – semiyaupma
- Chicken Curry
- CHEPALA PULUSU
- Chicken leg piece fry
- Murukulu Recipe
- Stuffed Gunta Punugulu
- Semiya Payasam
Request
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My YouTube channel link – https://www.youtube.com/@1minvantalu here, In my videos you can understand the process well as I add subtitle in English
Be Healthy. Thank-you