Best Tomato Pickle | Tomato Pickle | Quick & Easy Tomato Pickle | Indian Style Tomato Pickle | Tomato Pickle Recipe | Pickled Tomato Recipe | Tomato Pickle at Home | Tomato Pickle Andhra Style |

 

Best Tomato Pickle | Tomato Pickle | Quick & Easy Tomato Pickle | Indian Style Tomato Pickle | Tomato Pickle Recipe | Pickled Tomato Recipe | Tomato Pickle at Home | Tomato Pickle Andhra Style | Here is a delicious South Indian-style tomato pickle recipe:

Ingredients:

1 pound (approx. 500g) ripe tomatoes, chopped

2 tablespoons oil (preferably sesame oil or vegetable oil)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/4 teaspoon fenugreek seeds (optional)

1/2 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder

2 teaspoons red chili powder (adjust to taste)

2 teaspoons salt (adjust to taste)

2 tablespoons jaggery or sugar (optional, for a sweet flavor)

2 tablespoons vinegar or lemon juice (for tanginess and preservation)

For the Tempering (Tadka):

2 tablespoons oil (sesame oil or vegetable oil)

1 teaspoon mustard seeds

2 dried red chilies

10-12 curry leaves

Homemade tomato Pickle Recipe

Instructions:

Cook the Tomatoes:

In a heavy-bottomed pan, heat 2 tablespoons of oil. Add the mustard seeds, cumin seeds, and fenugreek seeds. Once they begin to splutter, add the asafoetida.

Add the Tomatoes:

Add the chopped tomatoes and cook over medium heat, stirring occasionally, until they become soft and pulpy (approximately 15-20 minutes).

Add the Spices:

Add the turmeric, chili powder, and salt. Mix well and continue cooking until the mixture thickens and the oil begins to separate from the sides of the pan.

Optional Sweetness:

If desired, add the jaggery/sugar and cook for another 2-3 minutes.

Preserve:

Add the vinegar or lemon juice and cook for another 1-2 minutes. Remove from heat and allow the mixture to cool down.

Tempering (Tadka):

In a small pan, heat 2 tablespoons of oil. Add mustard seeds, dried red chilies, and curry leaves to it. Once the mustard seeds begin to splutter, pour this tempering over the cooled tomato pickle and mix thoroughly.

Storage:

Transfer it into a clean, dry glass jar. To allow the flavors to meld well, let it rest for at least one day before use. Refrigerate it to ensure it stays fresh for a longer period.

Serving Suggestions:

Serve it with rice, dosa, idli, bread, or as a side dish with any meal.

If you would like to learn how to make a North Indian-style pickle or a different variety, do let me know!