Tomato pickle, complete recipe… 

Ingredients

• 1 kg Ripe Red Tomatoes (washed, stems removed, roughly quartered)
• 2 tablespoons Tamarind Pulp (soaked in warm water and strained)
• 2 teaspoons Salt (adjust to taste)
• 1 teaspoon Red Chili Powder (adjust for heat level)
• 0.5 teaspoon Fenugreek Powder (optional, adds bitterness)
• 0.5 teaspoon Cumin Powder (roasted for extra aroma if desired)
• 1 teaspoon Mustard Seeds (for tempering)
• 3 Dried Red Chilies (broken in half)
• 1 small Onion (thinly sliced)
• 0.25 cup Vegetable Oil (for tempering; can use sesame oil for authentic flavor)
• 5 Curry Leaves (optional, adds fragrance to tempering)

Instructions

1. Prepare Tomatoes and Tamarind

   Wash the tomatoes, remove stems and quarter them. Soak tamarind pulp in ¼ cup warm water for 5 minutes, then strain to obtain a smooth tamarind liquid.

   Time: PT10M

2. Blend into Paste

   Add the quartered tomatoes and strained tamarind liquid to a blender. Blend until completely smooth.

   Time: PT5M

3. Cook Tomato‑Tamarind Paste

   Transfer the paste to a medium saucepan. Cook over medium heat, stirring continuously, until the mixture bubbles, the water evaporates, and the paste thickens (about 30 minutes). The paste should lose its watery “patri” consistency and become glossy.

   Time: PT30M

4. Season the Paste

   Add salt, red chili powder, fenugreek powder, and cumin powder to the hot paste. Stir well and cook for another 2‑3 minutes, then turn off the heat.

   Time: PT5M

5. Prepare Tempering (Poppu)

   In a small skillet, heat the vegetable oil over medium‑high heat. Add mustard seeds; when they start to pop, add sliced onion, curry leaves, and broken dried red chilies. Fry until the onion turns golden brown.

   Time: PT5M

   Temperature: Medium‑high

6. Cool Tempering Slightly

   Remove the skillet from heat and let the tempering oil cool for about 2 minutes so it does not scorch the hot pickle.

   Time: PT2M

7. Combine Tempering with Pickle

   Pour the warm tempering oil over the cooked tomato paste. Mix thoroughly so the flavors meld.

   Time: PT2M

8. Jar and Store

   Transfer the hot pickle into a sterilized glass jar. Allow it to cool to room temperature, then seal tightly and store in the refrigerator.

   Time: PT5M

Nutrition Facts

Calories

25

Protein

0.5 g

Carbohydrates

5 g

Fat

1.5 g

Fiber

1 g