Tomato pickle

 

Usually “Tomato pickle” is made with fresh tomatoes in Tomato season. My mom usually makes with large amount of sundried tomatoes. It will stay at least 4-6 months. Making Tomato pickle using sundried tomatoes is a little big process and it is a time consuming process as well. My version of Tomato pickle is very simple and easy to make. I use canned Peeled Crushed Tomatoes instead of sundried Tomatoes. But we need to refrigerate the Tomato Pickle after preparing it. We can serve this spicy pickle with hot rice, Aaloo Paratha, Idly, Upma and Dosa.

 

 

Ingredients

• 1 Can Peeled Crushed Tomatoes
• 8-10 tbsp. Red chili powder

(For better results use Pickle Red chili powder)

• Salt to taste
• ½ tbsp. store brought Tamarind paste
• 2 tsp. Mustard seeds
• 2 tsp. Fenugreek seeds
• ¼ cup Cooking oil
• Seasoning/Tempering Ingredients/Thadaka:
• 1 tbsp. cooking oil
• 1 tsp. Mustard seeds
• 2 tsp. Bengal Gram/Chana Dal
• 8 Garlic cloves
• 1 big red Chili
• 1 tsp. Hing/Asafoetida
• Few curry leaves

Preparation:

• First we have to prepare “mustard & fenugreek powder” by dry roasting both fenugreek seeds and mustard seeds and ground it once the seeds are completely cools down.
• Heat the wide and shallow skillet and add oil.
• Wait until oil gets warm and then pour crushed tomato pulp in the skillet then stir it once in a while and cook it in a medium heat until the pulp becomes thick and oil separates. This process will take at least 20-30 minutes.(Please view the below picture)

• Towards the end of the process, reduce the heat and add Tamarind pulp and mix it well and cook it for 2-5 minutes and switch off the heat.
• Now add red chili powder, salt and previously prepared Mustard & Fenugreek powder.
• For tempering, heat the small pan, add oil and all other seasoning ingredients one at a time and fry it well.
• Add this fried seasoning to the above prepared tomato paste and combine it well. Now taste it and adjust the salt and chili powder as per your taste buds.
• Once the Tomato pickle completely cools down then transfer into an airtight glass container and store the container in a refrigerator.

Tomato Pickle using sun dried Tomatoes and here are the steps for preparing it:

• Cleanly wash all fresh tomatoes and wipe the water with a dry towel.
• Dice all tomatoes and keep it in a container.
• Now sprinkle 2 tbsp. of salt and leave it for 2 hours for marinating.
• Separate the pulp and pieces by lightly squeezing the marinated tomato pieces.
• Dry these tomato pieces for one day in a bright Sun light outdoor. You can also put the pulp outside under the sun light as well.
• Now follow the above mentioned steps for preparing the Tomato pickle using the Sundried Tomatoes. We just need to substitute Sundried tomatoes instead of canned crushed tomatoes in the above procedure. In this procedure you just need to adjust the amount of salt because we have added salt while marinating the tomatoes.