Tomato Pickle

Category:  Pickle

Region:  Kerala

Type:  Vegetarian


  1. Ripe Tomato     5    nos.
  2. Tamarind Pulp    1    tbsp
  3. Red Chilli Powder     3    tsp
  4. Fenugreek Seeds(Uluva)     1    tsp
  5. Garlic     25    cloves
  6. Turmeric Powder     ½    tsp
  7. Jaggery(Sarkkara)     1    tsp
  8. Mustard Seeds     1    tsp
  9. Salt to taste     ½    tsp
  10. Sesame Oil     3    tbsp


  1. Chop the tomatoes finely. Peel the skin of garlic and keep it aside.
  2. Dry roast the 1 tsp mustard seeds and fenugreek seeds nicely. Be careful not to get it burnt.
  3. If you can grind this in a mixie. Since it is a small quantity i used a mortar and pestel to grind this. In a heavy bottamed pan add seasame oil and add mustard sees and add the garlic pods.
  4. Cook in a low flame till the garlic slightly changes the colour. Add the chopped tomato to this. Cover this and cook for 10 minutes.
  5. The tomatoes will ooze out water, so no need to add water. But keep the flame medium.
  6. Soak the tamarind and extract the tamarind juice using 3/4 cup of water. After 10 minutes add the tamarind water to this.
  7. Add the red chilli powder, turmeric powder and salt. Cook this till the raw smell of the red chilli powder goes.
  8. Add the roasted mustard and asafoetida powder to this. Mix well. Add little jaggery to this. Mix well and continue to cook till the tomato reaches the pickle consistency.
  9. Once it reaches the right stage, switch off the flame. All this to cool completely.
  10. Transfer it to a clean dry container and keep it inside the refrigerator. A perfect side dish for parathas, roti and curd rice too.

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