Tomato pickle spicy, tangy and delicious recipe
Hey foodies!! Welcome back to the zayka recipe’s kitchen, today we are going to make a new recipe from tomato. You have tried a lot of pickle but have you ever tried tomato pickle? If no, then this recipe of tomato pickle is a must try recipe.
The best part of this pickle is that you can store it for 6 to 7 months.
So let’s get start-
Also Read: Tomato Pickle Recipe in Hindi
Ingredients required for making tomato pickle-
- Tomato = 1 kilogram
- Salt = 1 tablespoon
- Turmeric powder = 1 tablespoon
- Tamarind = 100 grams
- Red chili = 4 to 5
- Red chili powder = ½ teaspoon
- Mustard seeds = 2 tablespoon
- Cumin seeds powder = ½ teaspoon
- Mustard oil = 1 tablespoon
- Curry leaves = 15
Method for preparing tomato pickle-
For making tomato pickle, wash all the tomatoes well and dry all the water.
After washing all the tomatoes, take a cloth and dry all the water from tomatoes.
Now cut them into small pieces. Add salt and turmeric powder in tomatoes and left it overnight or you can also left it for 7 to 8 hours. In this time, all the water from tomatoes gets released and also salt and turmeric gets mixed with the tomatoes.
After the next morning or 8 hours, you will see that tomato released all the water from itself.
Now take pieces of tomatoes and keep it in a separate tray.
Now dry the tomatoes in the sunlight.
If your tomatoes get dry in one day sunlight then you can make pickle from it or you can also dry them for one more day.
Now in the leftover water, soak tamarind in it.
Now in the whole day sunlight, tomatoes get dry well.
Now take a strainer and strain the tamarind and remove the pulp from its seeds.
Now add tomato in tamarind pulp and mix them well.
Now take a grinder jar and add tomato and tamarind mixture in it. Make a fine paste from it.
Now for frying, take a pan and heat oil in it. Add mustard seeds, curry leaves, red cumin seeds powder, red chili powder and salt in the oil. Fry all the ingredients for 2 to 3 minutes until the raw smell of spices gets vanished.
Cook the ingredients on low flame so that the spice does not burn.
After 2 to 3 minutes, add tomato and tamarind paste in the spices and cook them until the oil gets released from tomatoes.
Now add one more tablespoon of oil in the pickle and switch off the flame.
Ones its get cool, store it into a glass jar and enjoy it with your everyday meal.