I wasnt a tomato pickle fan till my mom made this quick version. This is no way close to the traditional recipe. My mom as well as my mother in law both make a traditional version. While folks in my family on both side are quite ga ga over the traditional version, me not that much. The traditional way somehow lacks that flavor kick, “bam” if you will !. I have survived many a meals in my grad school days with this pickle. This had been my trusted ally with curd rice, quick idlis, parathas, dosasand bread and all. Many of my north Indian friends also prefer his version to the traditional one. So here goes..
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What you need
For the pickle
Diced Canned Tomato – 1 pound
Tamarind – 30 grams /1.25 ounce
White / Yellow Split mustard or coarsely ground – 30 grams /½ cup
Methi – coarse powdered ¾ teaspoon
Chilly Powder According to taste and hotness of chilly powder
Sugar 2 table spoon
Asafetida – Hing ( In crystal form) ¼ tea spoon
Turmeric Power 2 tea spoon
Oil 40 ml
Whole mustard seeds ¼ tea spoon
Saturated salt water as needed to soak and grind tamarind*
Salt To taste
For the Choka / Tempering
Oil 20 ml
Mustard seeds ¼ tea spoon
Turmeric powder A pinch
Chilly powder 2 pinch
Asafetida – Hing ( In crystal form – powdered) ¼ tea spoon
How to make
Make saturated salt water by adding 1/3 cup of salt in 2 cups of water and bring to boil. Boil the mixture till crystals start forming at the top side of the vessel
Use only as much water needed to soak tamarind and soak it for about 3-4 hours till it becomes soft
Take out the seeds from tamarind and grind it to a fine paste
Strain the tomato and take out the excess water.
Heat the oil in a kadhai – preferably non stick – on medium flame
Put the mustard seeds in oil and let it crackle
Put the drained tomatoes in oil and let it fry for about 5 minutes
Add methi, tamarind paste, white mustard , chilly powder, sugar and turmeric
Add salt to taste
Dissolve the asafetida in 2 tea spoon of saturated salt water and add that to the mixture
On slow to medium flame continue to cook stirring till the tomato pieces are cooked and desired consistency is reached
Let it cool completely. Make sure not to close while cooking to avoid water getting into the pickle.
Heat oil in a small vessel
Add whole mustard seeds
Off the flame after mustard starts crackling
Let it cool for a minute
Add the Asafetida , turmeric and chilly powder
Let the oil cool completely
Mix ½ of this oil with the cooled pickle
Now put the pickle in a dry jar.
Add the remaining choka oil on top
Tip for a tasty twist
(all other measures stay the same as above)
Add about 1/3 cup ginger garlic paste to the oil and fry for about 2-3 minutes.
Then follow with the pickle procedure.