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EASY RECIPE-TOMATO PICKLE

 QUICK RECIPE- TOMATO PICKLE



Tomatoes are available in all seasons and in all places. Without tomatoes, we can't do South Indian recipes. It is used in almost all recipes. We can prepare various varieties of recipes like chutney, pickle, ketchup, etc. Without tomatoes, we can't imagine tasty recipes, especially in South India.

Tomatoes' scientific name is Solanum Lycopersicum and it has a rich source of the vitamin- C, K, potassium, folate [vitamin- B9], fiber, etc. It has an antioxidant Lycopene which helps to reduce the risk of heart diseases, cancer, Chlorogenic acid helps to lower the blood pressure.

In a previous post, I published tomato chutney and now I will prepare a quick and easy pickle with tomatoes and we can prepare this pickle within half an hour. We can't wait for ten days or more days for the pickle. Beginners also learn very easy to prepare this pickle and this is perfect to eat with breakfast like dosa, vada, idli, Pongal, upma, tomato bath, etc, and eating with hot steamed white rice with this pickle is amazing to taste. I tasted it with bread, it is so yummy and it has no preservatives, no chemicals and it is homemade hygienic food.


LET'S START TO PREPARE TOMATO PICKLE:



INGREDIENTS:

  • Tomatoes - 1 kg
  • Coriander - 1 spoon
  • Cumin seeds - 1/2 spoon
  • Mustard seeds - 1 spoon
  • Fenugreek seeds - 1/2 spoon
  • Red chilies - 20 - 25[as per your taste]
  • Oil - 15 spoons [1o for -tomatoes roasting, 5 for red chilies roasting]
  • Asafoetida - 2 pinches

PREPARATION OF PICKLE:



  • Take riped tomatoes and clean them with water.
  • The stem part of the tomato is hard, so remove the top-middle portion of tomatoes.
  • Cut the tomatoes into small pieces.
  • Heat the big vessel / Kadai on the stove, add 3 spoons of oil, coriander seeds, cumin seeds, red chilies, and roast it at low flame for 3 minutes.
  • Add mustard seeds, fenugreek seeds in it, and roast it for 5 minutes.
  • Switch off the flame and cool it for some time.
  • Make a fine powder in the mixer jar.
  • Heat another vessel and add oil 12 spoons, tomato pieces, asafoetida, and roast it in medium flame. Cook it to evaporate all the water in the tomatoes.
  • Add tamarind in the tomatoes and cook for 5 minutes.
  • Switch off the stove, when the tomatoes became thick paste without water and cool it for some time.
  • Already we have prepared red chili powder in the mixer jar, then we add this roasted tomato paste, salt in that mixer jar, and make a fine paste.

TAMPERING:

INGREDIENTS:
  • Oil - 10 spoons
  • Mustard seeds - 1/4 spoon
  • Cumin seeds - 1/4 spoon
  • Garlic cloves -10[peeled cloves]
  • Red chilies - 3 [cut into small pieces]
  • Curry leaves - 2 spoons
PROCESS:
  • Heat a big steel vessel add oil - 10 spoons, mustard seeds, cumin seeds, red chilies, peeled garlic cloves, curry leaves, and after tampering adds roasted tomato paste in the vessel.
  • Roast the tomato paste at least 7 minutes at low flame.
  • Switch off the stove and cool it for some time.
  • Yummy and mouth-watering tomato pickle are ready to eat.
  • Store the tomato pickle in a cleaned glass jar.
  • It is stored for three months or more time keep in the refrigerator.

TIPS:
  • Remove the hard portion of the tomatoes.
  • How to identify the red chilies roast well? -flatten red chilies will become the round shape and don't roast it too much[ if it became black color and the taste will change]
  • Don't add the water in the tomatoes and water will spoil the pickle.
  • Cook the tomatoes until the excess water in the tomatoes evaporated.
  • If you want more spiciness in the pickle, you will add more red chilies while roasting time.
  • Tampering is very important to preserve the pickle.
  • We roasted the tomatoes without water, but if any wet is remaining in the roasted tomatoes, the pickle will spoil and it is not stored for more days that's why we tampering this again.
  • Asafoetida has enriched the pickle taste if you don't like to leave it.
  • Peeled cloves which help to preserve the pickle for more time.
  • We use the above quantity oil because it helps to preserve the pickle.
  • Use glass jars to preserve the tomato pickle.




This tomato pickle is my favorite and very easy to make and normal pickle times take but it is prepared within half an hour and no need to wait for more time to eat an as normal pickle, once the pickle preparation completed, then we will taste the tomato pickle. This is my mother recipe and every summer holiday, she will pack so many pickles for us. My mother is my first teacher in inspiring me to learn new recipes.

Tomato pickle is very yummy and it is perfect to eat with hot steamed rice and add a little bit of ghee and kids, elders, and all ages of people like this recipe. There are no preservatives and easy to prepare and try this tomato pickle and eat with breakfast like dosa, idli, Pongal, upma, vada and it is so yummy with bread. Instead of ketchup use this tomato pickle on the bread slices, buns, pizza, etc.

Quick and easy tomato pickle is ready to eat and preserved in the refrigerator for three months.





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