Indulge your taste buds in the vibrant and flavorful world of Tomato Pickle, also known as Tamatar Ka Achar.
This South Indian delicacy combines the succulence of ripe tomatoes with an array of spices, creating a zesty condiment that elevates any meal.
Follow this step-by-step guide with pro tips to master the art of making this tantalizing pickle at home.
KEY TAKEAWAYS
- Tomato Pickle, or Tamatar Ka Achar, blends the succulence of ripe tomatoes with spices, creating a zesty South Indian delight.
- Follow expert tips for choosing ripe tomatoes, precise cutting, and quality spices to enhance color, taste, and texture.
- Ample sunlight intensifies flavors during sun drying, a crucial step that transforms the tomatoes and juice into a fine paste.
- Master the art of tempering oil with mustard seeds, asafoetida, and dry red chilis, imparting a distinctive aroma to the pickle.
- Enjoy Tomato Pickle with Indian bread, rice, dosas, idlis, parathas, curries, pulao, sandwiches, and salads for a burst of spicy and tangy goodness.
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.
(Expert 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.
Step 12: When the oil comes back to room temperature, add it to the tomato paste mixture and mix well.
Step 13: Your tomato pickle is ready. Store it in a glass jar and enjoy this South Indian delicacy anytime.
Pro Tips for Making Tomato Pickle
Choose Ripe Tomatoes: Select ripe and juicy tomatoes for the pickle, as they will enhance the flavor and texture.
Thorough Washing is Crucial: Ensure the tomatoes are washed thoroughly to remove any dirt or pesticides. Pat them dry to prevent excess moisture in the pickle.
Precision in Cutting: Cut the tomatoes into medium-sized pieces to facilitate even drying and mixing of spices.
Quality Turmeric and Salt: Use high-quality turmeric powder and salt to enhance the pickle’s color and taste. Consider using rock salt for a unique flavor.
Mindful Sun Drying: Place the tomato pieces and juice in a location with ample sunlight for effective drying. This step intensifies the flavors and helps preserve the pickle.
Balance Tamarind Flavor: Adjust the amount of tamarind based on personal preference, ensuring a perfect balance between tanginess and spiciness.
Patience is a Virtue: Allow the mixture to rest after combining tomatoes and juice. This step allows the flavors to meld and intensify.
Batch Grinding for Consistency: Grinding the mixture in small batches ensures a smooth and consistent paste, promoting an even distribution of spices.
Spice Gradually: Add red chili powder gradually, tasting along the way. This allows you to control the spice level according to your preference.
Fenugreek-Mustard Magic: The fenugreek-mustard powder adds a unique flavor. Ensure it’s finely ground for a smooth texture and balanced taste.
Tempering Technique: Master the tempering technique by heating oil, adding mustard seeds, asafoetida, and dry red chilis. This imparts a distinctive aroma to the pickle.
Cool Oil Before Mixing: Allow the tempered oil to cool completely before adding it to the tomato mixture. This prevents the spices from burning and maintains the pickle’s quality.
Storing Tips for Tomato Pickle
Airtight Glass Jar: Store your homemade tomato pickle in a clean, airtight glass jar. This helps preserve its freshness and prevents any external odors from affecting the pickle.
Cool, Dark Place: Keep the glass jar in a cool, dark place away from direct sunlight. Exposure to sunlight can alter the flavors and color of the pickle.
Refrigeration: While not mandatory, refrigerating the tomato pickle can extend its shelf life. If you choose to refrigerate, ensure the pickle is in a tightly sealed container.
Use Dry Utensils: Always use dry and clean utensils when taking out the pickle from the jar. Moisture can lead to spoilage over time.
Avoid Contamination: Make sure your hands are clean when handling the pickle, and avoid using wet spoons to prevent any introduction of moisture.
Check for Spoilage: Periodically check the pickle for any signs of spoilage, such as an off smell or unusual discoloration. If you notice anything unusual, discard the pickle.
Maturation Time: Allow the pickle to mature for a few days after preparation before storing. This maturation period allows the flavors to meld, enhancing the overall taste.
Consume Within Time: While homemade pickles can have a longer shelf life, it’s advisable to consume them within a reasonable time frame to enjoy the optimal flavors.
What to Serve with Tomato Pickle?
Indian Bread (Roti/Naan): Tomato pickle pairs exceptionally well with various Indian bread like roti or naan. The spicy and tangy flavors complement the simplicity of these bread varieties.
Steamed Rice: Enjoy the tomato pickle as a delightful accompaniment to steamed rice. The bold flavors of the pickle add a zing to the mildness of the rice.
Dosa: Spread tomato pickle on crispy dosas for a burst of flavors. The combination of the crunchy dosa and the spicy pickle is a popular South Indian treat.
Idli: Serve tomato pickle with soft and fluffy idlis for a delicious breakfast or snack. The contrast in textures and tastes creates a delightful culinary experience.
Paratha: Tomato pickle can be served alongside stuffed parathas, enhancing the overall dining experience with its spicy and savory notes.
Curries: Use tomato pickle as a side for various Indian curries, adding a tangy and spicy kick to the meal.
Pulao: Mix tomato pickle with vegetable or plain pulao to elevate the dish with an extra layer of flavor.
Sandwiches: Spread tomato pickle on bread slices to make spicy and flavorful sandwiches. It adds a unique twist to the usual sandwich fillings.
Salads: Add a spoonful of tomato pickle to salads to give them a spicy and tangy twist. It works well with both vegetable and legume-based salads.
How Does Tomato Pickle Taste?
Tomato pickle, or Tamatar Ka Achar, is a vibrant and zesty South Indian delight that tantalizes the taste buds with its rich flavors.
The ripe tomatoes, infused with turmeric, salt, and tamarind, undergo a meticulous process of sun-drying and grinding to form a fine paste.
The addition of red chili powder and fenugreek-mustard powder brings a perfect blend of spiciness and depth.
The tempered oil, seasoned with mustard seeds, asafoetida, and dry red chilis, imparts a distinctive aroma.
Tomato Pickle Alternatives
- Chili Pickle (Mirch ka Achar)
- Green Chili and Mango Pickle (Hari Mirch aur Aam ka Achar)
- Mixed Vegetable Pickle (Achari Mixed Pickle)
- Mango Pickle (Aam ka Achar)
- Lime Pickle (Niboo ka Achar)
- Garlic Pickle (Lehsun ka Achar)
- Cucumber Pickle (Khira ka Achar)
Recipe Card
Tomato Pickle | Tamatar Ka Achar
Ingredients
- 3 kg Tomato
- 1½ tbsp Turmeric powder
- 150 grams Tamarind
- 6 tbsp Red chili powder
- 3 tbsp Fenugreek – mustard powder
- 3 cups Refined oil
- 2 tbsp Mustard seeds
- 5 pieces Dry red chili
- 1 tbsp Asafoetida
- Salt to taste
Instructions
- Start with 3 kg of tomatoes. Wash them thoroughly, dry them off, and remove the stems from each tomato.
- Cut the tomatoes into medium-sized pieces and place them in a deep pan.
- Make sure to discard any unwanted parts or spoiled sections of the tomatoes.
- Add 1½ tbsp of turmeric powder and 3 cups of salt to the tomatoes. Mix everything thoroughly and let it sit for 2 days.
- After 2 days, you'll notice water released from the tomatoes.
- Separate the tomato pieces from the juice by squeezing them gently.
- Mix 150 gm of tamarind thoroughly into the tomato juice. Then, sun dry both the tomatoes and the juice for 2 to 3 days.
- Combine the dried tomatoes with the juice. Mix well and let it sit for 2 to 3 hours.
- Grind the mixture into a fine paste in small batches.
- Add 6 tbsp of red chili powder to the tomato paste and mix it thoroughly.
- Mix in 3 tbsp of fenugreek-mustard powder with the tomato paste.
- Heat a wok, pour in 3 cups of refined oil, and warm it up. Then, add 2 tbsp of mustard seeds and 1 tbsp of asafoetida. Turn off the heat and add 5 dry red chilis to the oil. Let it cool down.
- Once the oil cools to room temperature, pour it into the tomato paste mixture and mix everything together.
- Your delicious tomato pickle is ready! Store it in a glass jar and savor this South Indian delicacy whenever you like.
Notes
Nutrition Info (Estimation Only)
Conclusion
As you savor the rich and complex flavors of your homemade Tomato Pickle, relish the accomplishment of creating a South Indian classic bursting with tangy, spicy goodness.
Whether paired with Indian bread, rice, dosas, or simply as a sandwich spread, your Tamatar Ka Achar is sure to be a delightful addition to your culinary repertoire.
