Can I store this tomato pickle at room temperature?

Because this version uses fresh tomatoes and relatively little oil, it is safer to refrigerate it in a clean, dry jar after cooling.

Why did my pickle taste bitter?

Fenugreek seeds can turn bitter if fried on high heat or browned too much, so keep the tempering brief and moderate.

Can I make this pickle less spicy?

Yes, reduce the red chili powder slightly, but keep the tamarind, jaggery, and salt balanced so it still tastes bright and full.

What can I serve tomato pickle with?

It goes especially well with curd rice, dal rice, roti, dosa, idli, and other simple meals that need a tangy, spicy lift.

How long should I cook the tomatoes?

Cook them until they soften completely and lose their raw smell, then continue simmering until the mixture thickens noticeably.

Home / Recipes / indian / Tomato Pickle

indianEasyveganvegetariandairy freenut free

Tomato Pickle

RATING

4.4/5(115)

TASTE SCORE

9/10

Tangy, spicy tomato pickle with soft cooked tomatoes, mellow garlic, and a bold mustard-chili finish. This everyday Indian condiment adds a bright kick to curd rice, dal rice, roti, and simple meals.

PREP

15m

COOK

30m

SERVES

1 TBSP

59 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prepare the tomatoes, garlic, and ginger.
Chop the tomatoes finely. Slice the garlic and chop the ginger so they cook down evenly into the pickle.
temper · ~2 min
Make the tempering.
1.Heat sesame oil in a heavy pan over medium heat.
2.Add mustard seeds and let them crackle.
3.Add fenugreek seeds, asafoetida, and curry leaves.
4.Stir for a few seconds until fragrant.
TIPKeep the heat moderate so the fenugreek does not turn bitter.
saute · ~12 min
Cook the garlic, ginger, and tomatoes.
1.Add garlic and ginger to the pan and sauté for 1 minute.
2.Add the chopped tomatoes and mix well.
3.Cook over medium heat until the tomatoes soften and start breaking down.
4.Stir often so the mixture does not catch at the bottom.
simmer · ~15 min
Season and cook the pickle down.
1.Add red chili powder, turmeric powder, salt, jaggery, and tamarind paste.
2.Mix well until the spices coat the tomatoes evenly.
3.Cook on low heat until the mixture thickens and the oil begins to separate.
4.Mash lightly with the spoon for a softer pickle texture.
TIPThe pickle should look thick and glossy, not watery.
rest · ~10 min
Cool the pickle completely.
Take the pan off the heat and let the pickle cool fully before storing. This helps the flavor settle and keeps the pickle fresh longer.
serve · ~1 min
Store in a clean jar and serve.
Transfer the cooled tomato pickle to a clean, dry jar. Serve small spoonfuls with rice, roti, curd rice, or dosa.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide, heavy pan so tomato moisture evaporates faster and the pickle thickens without scorching.
2
Let the mustard seeds fully crackle before adding fenugreek; undercooked seeds taste raw, overbrowned fenugreek turns bitter.
3
Cook until the oil separates at the edges and the mixture looks glossy; that is the key doneness cue for this pickle.
4
If your tomatoes are very juicy, extend the simmer rather than increasing tamarind, or the pickle can turn too sour.
5
Cool completely before jarring, and always use a dry spoon to keep the pickle fresher longer.
6
For a smoother spreadable texture, mash the tomatoes lightly only after they have fully softened.
7
This tastes even better the next day, once the chili, tamarind, garlic, and sesame oil have settled together.