Tomato Pickle

I like to make batches of pickle during harvest season.  This summer we got bumper crop of fresh very juicy, firm tomatoes.

This tomato pickle recipe is shared by Kamala Chitti my mom's sister from Pazhayannur. In fact when she stayed with us at our home, she taught us to make it.

It's a laborious pickle making procedure.  So to reduce the time standing and stirring the pickle,  I have first washed and boiled the tomatoes and once it's cooled, removed the outer skin. Removed excess water and made soup. Then Blended the tomatoes to a puree with hand blender.

Tomato pickle recipe 

2 kg ripe tomatoes 

5 tablespoon gingly oil 

1 tsp mustard seeds

1/4 tsp methi seeds 

2 tablespoon red chili powder 

2 tablespoon kashmiri chili powder 

1/2 tsp turmeric powder 

Salt as required 

3 broken Dry kashmiri chilies

1 tsp hing powder 

Method 

Wash, clean and add one litre water and boil tomatoes in a large vessel.  Peel the outer skin. 

Remove the excess water and make tomato soup.

Rest of the fleshy tomatoes were blended to a puree (Make a puree of the tomatoes with a hand blender or in mixer jar.)

In a big kadai/urli pour gingly oil,  bring it to heat, add mustard seeds, methi seeds and broken kashmiri chilies, let the mustard splutter. 

Add tomato puree, and mix well. Add turmeric powder, salt, red chili powder, hing powder. It's time to slow cook the puree. It took almost 30 minutes for me to reduce the puree and make it to pickle consistency. 

Add kashmiri red chili powder for bright red color. And jaggery powder, to balance the sweet, sour, spicy pickle. Adjust salt.Keep cooking for another 5 minutes stirring continuously.  Off the stove.  

You can store the pickle in air tight jars. 

The tomato pickle is ready to be served. 

Notes : you can steam the tomatoes and remove the peel before making puree.

Make sure you drain the excess water from the boiled tomatoes and use it as soup,  stock for hot pot.

Tomato pickle recipe 2

It's another method to make tomato pickle with a very few tomatoes. 

Prep Time
20 mins

Cooking Time
10 mins

Total Time
30 mins

Course
Pickles

Servings
5 People

Ingredients

• 10 Fresh tomatoes
• 4 dry red chilies broken
• 1/2 inch ginger
• 1 teaspoon mustard
• 1/2 teaspoon methi seeds
• 1/2 teaspoon chana dal
• 1/2 teaspoon turmeric powder
• 2 teaspoons of red spicy chili powder
• 2 tablespoons of gingly oil
• Salt as required

Cooking Instructions

	1.Wash, pat dry and slice tomatoes and ginger.
	2.Heat Kadai and pour gingly oil, add mustard seeds, methi seeds, chana dal and dry broken red chilies.
	3.Allow the mustard seeds to splutter.
	4.Add chopped tomatoes, ginger, turmeric powder, salt and chili powder. Give a toss.
	5.Cook in high flame till soft and tomatoes are well cooked. Tomato pickle is ready to be served.

Notes/Tips

 

I have used freshly plucked home grown tomatoes from garden. Some ripe and some of them were unripe.

A mixed bag of delicious tomatoes makes the pickle a tasty side dish with the main course.