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tomato pickle in a steel box
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Easy Tomato Pickle

Easy, tasty and lip smacking tomato pickle made with fresh ripe tomatoes. This home made pickle can be eaten with rice, idli, dosa, upma, pongal or curd rice.

Prep Time10 minutes
Cook Time19 minutes
Course: Side Dish
Cuisine: Indian
Author: Madhavi

Ingredients

  • 10 Medium Tomato( I used Roma Tomato)
  • 4 Garlic cloves
  • 1 tablespoon Red chili powder or to taste ( i used a combination of kashmiri red chili powder and hot chili powder)
  • 2 teaspoons chana dal
  • 12 to 15 Fenugreek Seeds ( Methi Seeds)
  • 1 teaspoon Mustard Seeds
  • ¼ cup Oil
  • teaspoon Asafoetida
  • ½ teaspoon Turmeric Powder
  • Salt to Taste
  • 2 pinches Sugar(optional)

Instructions

  • Wash the tomatoes and pat dry. Chop them and set a side.
  • Peel the garlic and thinly slice them.
  • Heat oil in a heavy bottomed pan . When the oil gets hot add the mustard seeds and let crackle. Add the chana dal and fry for 30 seconds. Add the sliced garlic, fenugreek seeds and Asafoetida and sauté for few seconds.
  • Add the chopped tomato, salt, red chilly powder and sugar. Mix well and cook in medium to low heat stirring in between till the oil seperates and the tomato is completely  cooked and mushy.
  • Turn off the flame. Allow to cool and store in a air tight container. Stays fresh in the refrigerator for up to 4 weeks.
  • Serve the Tomato pickle with rice, roti, bread, and curd rice.