Instant Tomato Pickle

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.

Instant Tomato Pickle recipe

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. 

Instant Tomato Pickle Recipe

Tangy spicy and easy to make. no resting time for this pickle makes it instantly yumm.

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.

 

Instant Tomato Pickle
Yields 1
A tangy tomato pickle that doesn't need to rest in sun before serving. Try this its very different and easy.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. Tomatoes:3 Kilos
  2. Tamarind:150 gms
  3. Garlic: 20-25 large cloves(optional)
  4. Salt: To taste
  5. Red Chili Powder: 2 Tbsp (Hot version)
  6. Oil: 4 Tbsp
  7. For tempering
  8. Curry Leaves: handful
  9. Mustard seeds: 2 tbsp
  10. Mustard Oil*- 1/4 cup
  11. Red chili powder: 1-2 Tbsp
  12. Turmeric Powder:1 tbsp
Instructions
  1. Wash and dry tomatoes and cut them into chunks
  2. Keep the tamarind pulp ready.
  3. Cut garlic into chunks if using large cloves.
  4. Heat oil in a pan and add garlic saute for 30 seconds and then add tomatoes.
  5. Add tamarind, red chili, salt and let it cook on medium flame for at least an hour without covering.
  6. Keep stirring in between, once the tomatoes are done they will start to resemble a thick paste.
  7. Taste the paste to adjust salt and chili accordingly for tempering.
  8. Heat oil in a pan and add curry leaves and mustard seeds.
  9. Once the seeds splutter s/w off the gas and add chili and turmeric mix and add to the tomatoes.
  10. mix well.
  11. Let it cool completely before transferring to a jar.
Notes
  1. * Mustard oil is preferred but you may use any other oil too.
  2. Once the pickle is cool taste it, in case needed you may add more salt and chili even after it cold.
Plumsnpeppers http://plumsnpeppers.com/
 Now that you know the recipe needs very few ingredients and is an instant pickle recipe make sure to try it this weekend and amaze people with your pickling skills. Also try my super easy  recipes for chutneys like the Cranberry and Chili chutney and flax seeds dry chutney.

 

 

 

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