Easy tomato pickle recipe- a very delicious and easy alternative to traditional sun dried tomato pickle that you can make in 30 minutes. This delicious, flavorful and spicy pickle goes good with so many dishes and comes very handy. Here is how you can make best quick tomato pickle at home with step by step photos.

Of all the pickle recipes from Indian cuisine, tomato pickle and thokku are my favorites. I can have it with just anything. It tastes great with rice, roti, poori, idli, dosa and even bread. Have a bottle of this versatile pickle handy and you will never run out of side dish.

Tomato Pickle Recipe- Traditional Vs Instant

Tomato pickle recipe is a classic pickle recipe from Andra cuisine. The traditional recipe for tomato pickle is long, slow and true labor of love.

Basically you would sun dry the chopped tomatoes with picking spices thoroughly and mix hot oil in it. This type of picking is the authentic method of making tomato pickle and tastes absolutely delicious.

But if you are busy or do not have a proper place for sun drying the tomatoes or simply you crave for good tomato pickle anytime, here is a simple recipe for you that you can make in 30 minutes.

Though simple to make, this pickle is so good, flavorful and very addictive. I love this pickle with curd rice,

Tomato pickle recipe with step by step photos. Sharing here an interesting pickle recipe today. Pickles are an integral part of our meal and we have 3-4 varieties of pickles always handy. Unlike the most I know, I am not a great fan of lemon or citron pickle. I always like to have tomato thokku or mango pickle.

Now coming to tomato pickle recipe, I just love the authentic tomato pickle prepared in a elobarate way, sun dried and pickled for few days before consumption, but that is a luxury for me and I can afford to eat only when I am offered some by my relatives :). Whenever I crave for tomato pickle, I either make this instant tomato pickle recipe or some thokku. I like this pickle more because it has tiny pieces of tomatoes.

This is a very easy and quick to make tomato pickle recipe, I mean it needs around 30 minutes to cook but you can easily do other things while the pickle is in the making.

To make tomato pickle recipe mentioned here, you need very few ingredients. First an instant pickle spice powder has to be prepared by dry roasting mustard,asafoetida,turmeric powder and methi seeds. Here I have used mortar and pestle for grinding the spices as the uantity is very less, ou can use a dry grinder to grind the same if you prefer. You can make this spice powder ahead and make pickle in a jiffy. You can even use this spice powder for recipes like achari paneer etc.

I used big ripe and firm tomatoes fo this pickle and kashmiri red chilli powder for a vibrant color. You can use any type of tomato. If you use salad tomato just add some tamarind pulp for some tangy taste.

Here is how to make eas tomato pickle recipe, do give it a try and share a picture with me!

If you are looking for more easy tomato recipes do check tomato kuzhambu, tomato sagu, tomato curry, tomato dosa

Tomato pickle recipe with step by step photos:

1. Wash, pat dry and finely chop the tomatoes.

2. Heat kadai and when hot add mustard seeds, asafoetida,turmeric powder and fenugreek seeds.Roast in low flame till the methi seeds change in color and the whole spice mixture turns aromatic. Let cool and grind to a dry powder.

3. In the same kadai add 5 tablespoons gingely oil and heat it. Once hot add 1/2 teaspoon mustard seeds and let them crackle.

4. Add the chopped tomatoes and mix well. Cook in medium flame for 5-6 minutes.

5. Once the tomatoes start leaving out water, add salt and red chilli powder. Mix well and continue to cook in medium flame for 10 minutes.

6. Now once the tomatoes are partly cooked add jaggery and mix well.

7. Add the ground spice powder and mix well.

8. Cook for 12-15 minutes, till the tomatoes are well cooked and starts to leave out oil.

9. Add 1 tablespoon gingely oil, mix well and remove from flame. Cool thoroughly and store in a clean, dry bottle or jar. Tomato pickle is ready to be served. Always use a clean spoon, preferably wooden, to serve pickles. This will keep well for up to 1 week in fridge and 2-3 days outside.

Tomato pickle recipe card below:

Tomato pickle recipe | Easy tomato pickle recipe Harini Tomato pickle, easy and quick recipe with minimum ingredients! 5 from 1 vote Print Recipe Pin Recipe Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Course condiment Cuisine Indian Servings 1 cups Calories 312 kcal Ingredients 1x 2x 3x 6 large tomatoes

1/2 teaspoon mustard seeds

2 teaspoons red chilli powder

salt

1/2 teaspoon jaggery

6 tablespoons gingely oil

To dry roast and powder:

1 teaspoon mustard seeds

1/4 teaspoon methi seeds/vendhayam

1/2 teaspoon turmeric powder

1/4 teaspoon asafoetida powder Instructions Wash, pat dry and finely chop the tomatoes.

Heat kadai and when hot add mustard seeds, asafoetida,turmeric powder and fenugreek seeds.Roast in low flame till the methi seeds change in color and the whole spice mixture turns aromatic. Let cool and grind to a dry powder.

In the same kadai add 5 tablespoons gingely oil and heat it. Once hot add 1/2 teaspoon mustard seeds and let them crackle.

Add the chopped tomatoes and mix well. Cook in medium flame for 5-6 minutes.

Once the tomatoes start leaving out water, add salt and red chilli powder. Mix well and continue to cook in medium flame for 10 minutes.

Now once the tomatoes are partly cooked add jaggery and mix well.

Add the ground spice powder and mix well

Cook for 12-15 minutes, till the tomatoes are well cooked and starts to leave out oil.

Add 1 tablespoon gingely oil, mix well and remove from flame. Cool thoroughly and store in a clean, dry bottle or jar. Tomato pickle is ready to be served. Always use a clean spoon, preferably wooden, to serve pickles. This will keep well for up to 1 week in fridge and 2-3 days outside Notes 1. Adding oil towards the end acts as preservative, so do add that oil.

2. Add gingely oil (nallennai) for best flavor and authentic taste.

3. Mustard also acts as preservative. Nutrition Calories: 312 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour