Spicy Tangy Tomato Pickle

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Spicy Tangy Tomato Pickle


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 8
  • Tomato 1/2 kg

  • Tamrind 2 tbs

  • fenugreek seeds 1 tbs

  • Mustard seeds 1 tbs

  • Red chilli powder 1 tbs

  • Kashmiri red chilli powder 2 tbs

  • Salt 2 tbs

  • Oil 4 tbs

  • For tempering : Curry leaves 1 strand

  • Mustard seeds 1/2 tbs

  • Whole red chilli 2

  • Chana & Urad daal 1 tbs each

  • Oil 2 tbs

  • Asafoetida 1 pinch


  • Make sure all your ingredients are dry and moist free. Wash tomatoes under running water and leave them aside to dry.
  • Soak the tamrind in luke warm water, clean it and sieve. Dry roast the fenugreek and mustard seeds in low flame the cool it and grind it.
  • Now chop the tomatoes keep aside. Preheat a pan with oil then add chopped tomatoes, turmeric powder and salt.
  • Mix very well in medium flame until it turns mushy and tomatoes should thickens.
  • Now add the tamrind Pulp and balance the taste of tamrind according to your taste.
  • Mix and cook for 5 minutes until the mixture bubbles up very well.
  • Now when its cool add red chilli powder, salt, mustard and fenugreek powder and mix very well.
  • Now for tempering heat a pan add oil the add mustard seeds, fry till they splutter. Next add chana and urad daal , asafoetida , fry for few seconds.
  • Now add red chilli and curry leaves , saute for few seconds. Then pour the tempering in the tomato pulp.
  • Combine very well, cool it down and transfer the pickle into a sterlize bottle jar. Our delicious tomato pickle is ready.
  • Tip: use only clean and dry spoon, when preparing use only dry utensils, cover the lid after every use.