5 from 1 vote

Tomato pickle, also known as Tamatar Ka Achar, is made from fresh tomatoes, tamarind, different spice powders and a variety of other ingredients. It is very easy to make tomato pickle at home by following the easy steps explained in detail in my recipe.

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KEY TAKEAWAYS

Tomato pickle is a flavorful South Indian delicacy.
Serve the pickle with Indian bread, rice dishes, South Indian dishes, different curries, sandwiches, and salads.
Use an airtight glass jar to store the pickle in a cool dark place. Though not mandatory, refrigeration will enhance its freshness and shelf life.

Tomato pickle tastes spicy and zesty.
Chili pickle, mango pickle, lime pickle, garlic pickle, and cucumber pickle, mixed vegetable pickle, green chili-mango pickle offers a somewhat similar taste as tomato pickle.

This recipe came from a woman whom I met at a pooja mandap in our locality during the wait between rituals. We sat under a fan, fanning ourselves with wedding cards, and she shared this dish from her lunchbox. I loved the taste and smell of it. She told me it is what she usually makes at home, especially to have rotis and parathas.

I tried to make it that week. My husband said it was quite nice and the boys liked the balance of taste and flavor. Now, it is our every-day pickle. That moment reminded me that poojas aren’t just about decoration and rituals—sometimes, they give you a new recipe wrapped in patience and small talk.

How to Make Tomato Pickle? (Step by Step Guide with Images)

Step 1: Take 3 kg of tomatoes, wash them thoroughly, and pat them dry. Remove the pedicles from all the tomatoes.

Step 2: Take a deep pan, cut the tomatoes into medium pieces, and add them to the pan.

(Pro tip: Remove any unwanted parts of the tomatoes and those that are not suitable.)

Step 3: Add 1½ tbsp of turmeric powder and 3 cups of salt to the tomatoes. Mix everything very well, then let it rest for 2 days.

Step 4: After 2 days, you will see water released from the tomatoes.

Step 5: Now squeeze the tomato pieces and separate them from the juice.

Step 6: Add 150 gm of tamarind to the tomato juice and mix it thoroughly. Sun dry the tomatoes and the juice for 2 to 3 days.

Step 7: Add the tomatoes back to the juice. Mix everything very well and let it sit for 2 to 3 hours.

Step 8: Grind the mixture into small batches, making a fine paste.

Step 9: Add 6 tbsp of red chili powder to the tomato paste and mix it.

Step 10: Add 3 tbsp of fenugreek-mustard powder to the tomato paste and mix it.

Step 11: Heat a wok, add 3 cups of refined oil, and heat it. Then add 2 tbsp of mustard seeds and 1 tbsp of asafoetida. Turn off the flame and add 5 dry red chilis into the oil. Let it cool.