When it comes to Indian cuisine, pickles hold a special place. Among the vast array of pickles, one that truly stands out is the tangy, spicy, and flavorful Tomato Pickle. A perfect accompaniment to any meal, this pickle can uplift the flavor of even the simplest dishes like rice or parathas. In this blog post, we’ll explore the authentic Indian-style tomato pickle recipe, along with its variations, taste profile, storage tips, and more.
Tomato Pickle (Tamatar ka Achar)
Tomato pickle, or Tamatar ka Achar, is a popular condiment in South Indian households. The combination of ripe tomatoes with a mix of Indian spices gives this pickle its distinct taste—a blend of tanginess, spiciness, and a hint of sweetness. Unlike many other pickles that require months of sun-drying and aging, this tomato pickle can be made in just a few hours.
The highlight of this recipe is its versatility. You can adjust the spice levels, add garlic or ginger, and even include dried chilies to suit your preference.
Taste Profile of Tomato Pickle
The tomato pickle has a unique taste that combines different flavors:
- Tangy: The natural tartness of tomatoes shines through.
- Spicy: Red chili powder, mustard seeds, and fenugreek seeds add a punch.
- Umami: The spices blend with the tomatoes, giving an earthy depth.
- Slight Sweetness: The inherent sweetness of ripe tomatoes balances the heat and acidity.
How to Make Indian-Style Tomato Pickle: Step-by-Step Recipe
Here is a simple yet authentic recipe for Indian-style tomato pickle. This version is inspired by South Indian flavors and can be easily customized to your taste.
Ingredients:
- 1 kg ripe red tomatoes
- 1 cup oil (preferably sesame oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds (methi)
- 2-3 tbsp red chili powder (adjust as per taste)
- 1 tbsp turmeric powder
- 2 tbsp tamarind paste
- Salt to taste
- 10-12 garlic cloves (optional)
- 2 tbsp jaggery or sugar (optional)
- A pinch of asafoetida (hing)
For Tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 2 dried red chilies
- Curry leaves (a handful)
Cooking Time
- Preparation Time: 15 minutes (chopping tomatoes, preparing spices)
- Cooking Time: 45 minutes (for cooking tomatoes and preparing tempering)
- Total Time: 60 minutes
Instructions:
Prepare the Tomatoes:
Wash and pat dry the tomatoes. Chop them into small pieces and keep aside. You can also blend them if you prefer a smoother texture.
Roast and Grind Spices:
In a pan, dry roast fenugreek seeds on low flame until they turn golden brown. Let them cool and then grind to a fine powder. This powder adds a distinctive flavor and aroma to the pickle.
Cook the Tomatoes:
Heat oil in a heavy-bottomed pan. Add mustard seeds and cumin seeds. Once they splutter, add the chopped tomatoes. Stir well and cook on medium heat until the tomatoes turn mushy and the oil starts separating. This can take 20-30 minutes.
Add Spices and Tamarind Paste:
Add turmeric powder, red chili powder, salt, and tamarind paste. Mix well and cook until the mixture thickens. The tamarind enhances the tangy taste and preserves the pickle.
Add Fenugreek Powder and Asafoetida:
Stir in the fenugreek powder and a pinch of asafoetida. Continue cooking until the oil floats on top, indicating that the pickle is done. Taste and adjust salt or spice levels as needed.
Tempering (Tadka):
In a small pan, heat 2 tablespoons of oil. Add mustard seeds, urad dal, dried red chilies, and curry leaves. Once the mustard seeds crackle and the dal turns golden, pour this tempering over the cooked pickle. Mix well.
Cool and Store:
Let the pickle cool completely before transferring it to a clean, airtight jar. Store in a cool, dry place or refrigerate for longer shelf life. The flavors intensify after a day or two.
Tips for the Perfect Tomato Pickle Recipe
Use Ripe Tomatoes: The riper the tomatoes, the better the taste. Overripe tomatoes are especially good for this recipe.
Oil Choice: Sesame oil (gingelly oil) is preferred as it adds an authentic flavor and helps in preservation.
Proper Cooking: Cook the tomatoes until all moisture evaporates and oil separates. This ensures that the pickle lasts longer.
Adjust Spice Levels: The spice can be adjusted by varying the amount of red chili powder. You can also add green chilies for extra heat.
Storage: Always use a dry spoon when scooping out the pickle. Moisture can cause spoilage.
Variations of Tomato Pickle
Garlic Tomato Pickle Recipe: Add a generous amount of garlic cloves while cooking the tomatoes for a pungent kick.
Ginger-Tomato Pickle Recipe: Incorporate grated ginger for added warmth and depth.
Sweet and Spicy Version Recipe: Add jaggery or sugar towards the end to balance the spiciness with a touch of sweetness.
Sun-Dried Tomato Pickle Recipe: Sun-dry chopped tomatoes for 2-3 days and then follow the recipe for an even richer flavor.
Serving Suggestions
Tomato pickle pairs beautifully with:
- Steamed rice with a dollop of ghee
- Plain parathas or chapatis
- Curd rice (a South Indian favorite)
- Dosa, idli, or upma
- As a spread on sandwiches or wraps
Storage and Shelf Life
Tomato pickle can be stored for up to 6 months if made and stored properly. Refrigeration extends its shelf life. Ensure the pickle is always covered with a thin layer of oil to avoid fungal growth.
Health Benefits of Tomato Pickle
Apart from its irresistible taste, tomato pickle offers some health benefits:
- Tomatoes are rich in antioxidants like lycopene, which supports heart health.
- The spices used have anti-inflammatory and digestive properties.
- Garlic and fenugreek add to the pickle’s nutritional value, promoting gut health and balancing blood sugar levels.
Final Thoughts
Tomato pickle is a must-have in your kitchen if you love a burst of tangy and spicy flavors in your meals. With its easy preparation and customizable variations, it’s no wonder this pickle is a favorite across India. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and guarantees a mouth-watering outcome every time.
How long does tomato pickle last?
If stored properly in an airtight container and refrigerated, tomato pickle can last up to 6 months. Always use a clean, dry spoon to extend its shelf life.
Can I use any oil for making tomato pickle?
While you can use any oil, sesame oil (gingelly oil) is traditionally preferred for its authentic taste and preservative qualities.
Do I need to sun-dry the tomatoes before making this pickle?
No, this recipe doesn’t require sun-drying. The tomatoes are cooked directly with spices until they reduce and thicken. However, sun-drying is an option if you want a more intense flavor.
What should I do if my pickle becomes too salty?
If the pickle is too salty, you can add more cooked and mashed tomatoes to balance it out. Let it cook again until it thickens to the desired consistency.
How should I store tomato pickle?
Store the pickle in a clean, dry, airtight glass jar. Keep it in a cool, dry place or refrigerate for better shelf life. Make sure there’s a thin layer of oil covering the pickle to preserve it longer.
Can I use green tomatoes for this pickle?
Yes, you can use green tomatoes, but the flavor will be different. Green tomatoes give a more tangy and less sweet taste compared to ripe red tomatoes.
What dishes go well with tomato pickle?
Tomato pickle pairs well with rice, parathas, dosa, idli, or even curd rice. It can also be used as a spread on sandwiches or in wraps.