Tomato Pickle, how to make tomato pickle

Tomato pickle | Tomato pachadi

Homemade fresh tomato pickle sounds delicious. Tomato pickle is traditionally made with sun dried tomatoes and especially made in summer time and store it for an year or so.



But this fresh tomato pickle can be made all year around and consume in 3 to 4 months by keeping it in the fridge.
This recipe will be quite handy for people who lives in abroad or where there is not enough sun.
Pickle tastes hot, sour and tangy and perfect to eat on  a rainy day or in winter season.
This can be eaten with hot steamed rice and ghee.

Note: Make sure you use absolutely clean and dry hands and dry utensils through out the recipe.

The measurement of chilli powder depends on the spice levels you take and I used extra hot chilli powder.

Tomato Pickle Recipe:

Prep time: 10mins
Cooking time: 90mins
Type: easy

Ingredients:

Tomatoes - 1kg
Extra Hot Red chilli powder - 35g
Salt - 70g
Garlic - 1pod
Methi powder - 1tsp
Mustard powder - 2tsp
Turmeric powder - 1/2tsp
Tamarind - 30g (washed in hot water)

Ingredients For Tempering:

Oil - 30ml
Mustard seeds - 3tsp
Hink - 1tsp

Method:

1.) Grind mustard seeds and methi seeds separately, make into powder as shown in the picture and keep it aside.

2.) Wash 1kg tomatoes and pat them dry using a napkin.

3.) Cut tomatoes into pieces.

4.) Take 1tsp of oil into a big kadai on a medium heat and add those chopped tomato pieces.
5.) Then let it cook on a medium heat for 80mins  with a lid covered half of the kadai by giving few stirs in-between and make sure it doesn't stick to bottom and get burnt.
6.) Now its time to add tamarind and cook for another 10 more minutes, in the end the tomato mixture looks dry.
7.) Let it cool completely.

8.) Take chilli powder+salt+tamarind+garlic+mustard powder+methi powder+turmeric into a blender and blend it well.

9.) Now blend it with tomato mixture and make like a smooth paste as shown in the picture.

Method For Tempering:

1.) Take oil into kadai and heat it on medium,then add mustard seeds. Allow it to splatter, then add hink and let it cool down completely.

2.) Now mix well the tomato pickle with tempering and homemade tomato pickle is ready.

Tips:

• Always store the pickle in a air tight container and leave it in fridge until it is consumed fully.
• I took 1kg tomatoes and I got 450g pickle.
• Why we are cooling down the tempering? Because the pickle looses the natural red colour if you add tempering immediately and it gets dark red colour
• Always choose red and juicy tomatoes for making pickle.
• Chilli pwd and salt as per your taste (can increase or decrease the quantity mentioned).