This recipe makes me go yummm, it is one of the few pickles / achar that I love . It is a south Indian style Tomato Pickle recipe which my mum used to make. I remember having this tomato achaar with upma , parantha etc. Honestly I am not a achar/ pickle fan but trust me this one is worth loving. The fact this is an instant tomato pickle recipe makes it much easier to try.
I know you must be thinking, but pickling is mums and grand mums thing as it needs so much precision. I am not sure if I am a pickling person?? So here is the good news, this instant version needs very less precision and you can keep tasting and adjusting, plus it doesn’t need vinegar or the right amount of oil to make sure it is done well after so many days of sun exposure. You see what I am saying? In fact its as simple as making a chutney (takes a little more of cooking time). Trust me if I can do it so can you and I am not a pickling expert, in fact I have hardly made any pickles.
In case its the first time you have heard of an Instant tomato pickle, let me introduce you to this tangy spicy goodness in a jar. It is a tomato and tamarind pickle made with south Indian tempering and lots of red chili, or to taste. As this is an instant tomato pickle it doesn’t need to be set out in sun for long periods instead as soon as it is cooked its good to have.
I made a batch of 3 kilos tomato this Saturday and its already half gone by now. As the process needs cooking tomatoes for a long time yield is approx 1/4 the original qty. You may use this as a sign while cooking tomatoes as its very important to cook the tomatoes very well & get rid of the moisture, so that it can be stored for a longer duration / several months (if at all anything is left ). I have used garlic in my recipe but my mum never used it, so feel free to omit it if you are not a garlic lover. This makes it a Jain recipe too as it can be made without any onion and garlic.
Although this Instant tomato pickle recipe is an easy one, the following needs to be kept in mind while making it:
- Moisture and pickles don’t get along at all.
- Wash and dry the tomatoes well before chopping.
- Use pitted/ seedless tamarind if possible, other wise use a little hot water to soak the tamarind and strain.
- If your tomatoes are tangy adjust the tamarind qty accordingly.
- Let the pickle cool completely before bottling it.
- Use a clean dry Jar to store the pickle and serve with a clean dry spoon every time.
So now that you know the do’s and dont’s for this pickle lets jump to the recipe for this tangy yummy Instant tomato pickle/ South Indian Style Tomato Pickle.
- Tomatoes:3 Kilos
- Tamarind:150 gms
- Garlic: 20-25 large cloves(optional)
- Salt: To taste
- Red Chili Powder: 2 Tbsp (Hot version)
- Oil: 4 Tbsp
- For tempering
- Curry Leaves: handful
- Mustard seeds: 2 tbsp
- Mustard Oil*- 1/4 cup
- Red chili powder: 1-2 Tbsp
- Turmeric Powder:1 tbsp
- Wash and dry tomatoes and cut them into chunks
- Keep the tamarind pulp ready.
- Cut garlic into chunks if using large cloves.
- Heat oil in a pan and add garlic saute for 30 seconds and then add tomatoes.
- Add tamarind, red chili, salt and let it cook on medium flame for at least an hour without covering.
- Keep stirring in between, once the tomatoes are done they will start to resemble a thick paste.
- Taste the paste to adjust salt and chili accordingly for tempering.
- Heat oil in a pan and add curry leaves and mustard seeds.
- Once the seeds splutter s/w off the gas and add chili and turmeric mix and add to the tomatoes.
- mix well.
- Let it cool completely before transferring to a jar.
- * Mustard oil is preferred but you may use any other oil too.
- Once the pickle is cool taste it, in case needed you may add more salt and chili even after it cold.