Pickles add a burst of flavor to any meal, and homemade ones have a charm that store-bought varieties simply cannot match. One such delicious and easy-to-make pickle is Tamatar Ka Achar (Tomato Pickle). This tangy, spicy, and slightly sweet pickle is a perfect accompaniment to rice, parathas, or even plain roti.
The best part? It can be stored for up to six months, allowing you to relish its bold flavors anytime. If you ever find yourself without a vegetable dish, this pickle can come to the rescue. Made with ripe tomatoes, aromatic spices, and mustard oil, this recipe delivers a delightful punch that will leave you craving for more.
Let’s get started!
This Tangy and Spicy Tomato Pickle is one of those recipes that can instantly make a simple meal more exciting. It has everything you want in a good pickle—the tanginess of tomatoes and tamarind, the gentle sweetness of jaggery, the heat of chilies, and the deep aroma of roasted spices and mustard oil.
It’s easy to make, wonderfully versatile, and perfect for keeping on hand for those days when you want something extra with your meal. Once you try this homemade version, you may never want to reach for a store-bought tomato pickle again!
Make a jar, serve it with your favorite Indian meal, and enjoy the bold homemade flavors with every bite.
- Ripe tomatoes – ½ kg (washed and roughly chopped)
- Tamarind pulp – 3 tablespoons (or ¼ cup tamarind)
- Jaggery – ½ teaspoon
- Mustard oil – ½ cup
- Red chili powder – 1½ tablespoons
- Salt – 1½ teaspoons
- Dried red chilies – 2-3 (broken into pieces)
- Curry leaves – a handful
- Asafoetida (hing) – 2 pinches
- Garlic cloves – 10-12 (optional)
- Bengal gram (chana dal) – ½ teaspoon
- Black gram (urad dal) – ½ teaspoon
- Fenugreek seeds – 5 grams
- Mustard seeds – 1 teaspoon
- Fennel seeds – ½ teaspoon
- Cumin seeds – ½ teaspoon
Step 1: Prepare the Spice Mix
- Place a clean, dry pan over low heat. Add the fenugreek seeds – 1 tsp, mustard seeds – 1/2 cup, fennel seeds – 1 tsp, and cumin seeds – 1 tsp.
- Dry roast the spices slowly, stirring continuously. Roast until they become fragrant and the mustard seeds begin to crackle lightly. Be careful not to burn them, especially the fenugreek seeds, as they can become bitter if over-roasted.
- Once the spices are aromatic, turn off the heat and transfer them to a plate. Allow them to cool completely.
- Transfer the cooled spices to a mixer grinder or spice grinder. Grind them into a coarse powder. Do not grind them into a very fine powder, as the slightly coarse texture adds character to the pickle.
- Keep the roasted spice mixture aside for later.
Step 2: Cook the Tomatoes
- Use the same pan and add 1 tablespoon of mustard oil. Heat it over medium-low heat.
- Add the roughly chopped ripe tomatoes and mix well with the oil.
- Cover the pan with a lid and cook the tomatoes over low heat for 7–8 minutes. Stir occasionally to ensure they cook evenly.
- The tomatoes will release their natural moisture and gradually become soft. Continue cooking until they are completely tender.
- Once the tomatoes have softened, add the tamarind pulp and jaggery. Mix thoroughly so that the tamarind and jaggery are evenly incorporated.
- Continue cooking uncovered over low heat until the tomato mixture thickens. Do not add water at any stage. The tomatoes contain enough natural moisture, and allowing that moisture to cook away will give the pickle a better consistency and help with storage.
- Once the mixture becomes thick and the excess moisture has evaporated, turn off the heat.
Step 3: Blend the Tomato Mixture
- Allow the cooked tomato mixture to cool completely to room temperature. This is important before blending.
- Transfer the cooled mixture to a blender.
- Add the red chili powder – 1 to 2 tbsp and salt according to your taste.
- Blend until you get a smooth, thick paste. If you prefer a slightly chunky pickle, you can blend it for a shorter time instead.
- Set the blended tomato mixture aside while you prepare the tempering.
Step 4: Prepare the Tempering
- Heat the remaining mustard oil – 1/2 cup in a clean pan over medium heat. Allow the oil to become properly hot. Traditionally, mustard oil is heated until it reaches its smoking point to mellow its strong raw flavor.
- Once the oil is hot, reduce the heat to low and carefully add the chana dal – 1 tbsp, urad dal – 1 tbsp, and mustard seeds – 1 tsp.
- Allow the mustard seeds to crackle and the lentils to turn lightly golden. Stir carefully so that the lentils don’t burn.
- Add the dried red chilies – 2 – 3 and curry leaves – 8 to 10. They will sizzle in the hot oil, releasing their aroma.
- Add a pinch of asafoetida – a pinch and mix immediately.
- If using garlic, add the garlic cloves at this stage and sauté gently until they become lightly golden and aromatic.
Step 5: Combine Everything
- Carefully add the blended tomato mixture to the tempering. Be cautious while adding it because the mixture may splutter when it comes into contact with the hot oil.
- Mix thoroughly so that the tomato mixture combines evenly with the tempered oil, lentils, spices, and aromatics.
- Add the coarsely ground roasted spice mixture prepared earlier.
- Stir everything together and cook over low heat for a few more minutes. This allows the roasted spices and tempering to blend beautifully with the tomato mixture.
- Taste the pickle at this stage. Adjust the salt, red chili powder, or jaggery according to your preference. The finished pickle should have a delicious balance of tangy, spicy, savory, and slightly sweet flavors.
- Turn off the heat and allow the pickle to cool completely.
Step 6: Store the Tomato Pickle
- Once the pickle has cooled completely, transfer it to a clean, completely dry airtight glass jar.
- Make sure there is no moisture in the jar or on the spoon you use to handle the pickle. Moisture can cause the pickle to spoil.
- Store the jar in the refrigerator for a longer shelf life.
- Always use a clean and completely dry spoon when serving. When stored and handled properly, the pickle can stay good for several months.
This versatile tomato pickle pairs wonderfully with: Steamed rice and dal, Curd rice, Paratha, Roti, Dosa, Idli, Upma, Plain rice, Khichdi..
Even a simple bowl of dal and rice becomes much more exciting with a spoonful of this tangy and spicy pickle on the side.
- Use ripe tomatoes: Choose fresh, ripe, flavorful tomatoes for the best taste and color.
- Don’t add water: Allow the tomatoes to cook in their own natural juices. Removing excess moisture is important for the pickle’s consistency and storage life.
- Roast spices carefully: Keep the heat low while dry roasting. Burnt spices can make the pickle bitter.
- Don’t skip the mustard oil: Mustard oil gives this pickle its characteristic flavor and also contributes to preservation.
- Balance the flavors: Tomatoes and tamarind provide tanginess, while jaggery balances the sharpness. Adjust the jaggery according to the sourness of your tomatoes.
- Cool completely before storing: Never transfer hot pickle directly into the storage jar.
- Use a dry spoon: Even a small amount of water can affect the shelf life of homemade pickle.
- Use a clean glass jar: Sterilize or thoroughly wash the jar and allow it to dry completely before filling it.
- Adjust the spice level: Increase or reduce the red chili powder according to your taste.
- Don’t rush the cooking: Cooking the tomatoes until excess moisture evaporates gives the pickle a thicker and more concentrated flavor.
Tangy and Spicy Tomato Pickle Recipe | टमाटर का अचार रेसिपी
Ingredients
For the Tomato Pickle
- 1 kg Ripe tomatoes roughly chopped
- ½ cup Mustard oil divided
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Cumin seeds
- 2 tablespoons Tamarind pulp
- 2 - 3 tbsp Jaggery or to taste
- 1 - 2 tbsp Red chili powder or to taste
- Salt to taste
For Tempering
- 1 tbsp Chana dal / Bengal gram
- 1 tbsp Urad dal / Split black gram
- 1 tsp Mustard seeds
- 2 - 3 Dried red chilies broken into pieces
- 1 sprig Curry leaves
- a pinch Asafoetida
- 4 - 5 Garlic cloves optional
Instructions
- Prepare the spice mix: Heat a dry pan over low heat. Add fenugreek seeds - 1 tsp, mustard seeds - 1 tsp, fennel seeds - 1 tsp, and cumin seeds - 1 tsp. Dry roast slowly, stirring continuously, until the spices become aromatic and the mustard seeds begin to crackle. Do not over-roast.
- Cool and grind: Transfer the roasted spices to a plate and allow them to cool completely. Grind them into a coarse powder and set aside.
- Cook the tomatoes: In the same pan, heat 1 tablespoon of mustard oil over medium-low heat. Add the roughly chopped tomatoes - 1 kg and mix well.
- Soften the tomatoes: Cover the pan and cook the tomatoes over low heat for 7–8 minutes, stirring occasionally. The tomatoes will release their natural moisture and become soft.
- Add tamarind and jaggery: Once the tomatoes are soft, add tamarind pulp - 2 tbsp and jaggery - 2 to 3 tbsp. Mix well and continue cooking over low heat.
- Cook until thick: Do not add any water. Continue cooking until the excess moisture evaporates and the tomato mixture becomes thick. This step is important for the texture and shelf life of the pickle.
- Cool the mixture: Turn off the heat and allow the cooked tomato mixture to cool completely to room temperature.
- Blend: Transfer the cooled tomato mixture to a blender. Add red chili powder - 1 to 2 tbsp and salt. Blend until smooth, or leave slightly coarse if you prefer a textured pickle.
- Heat the mustard oil: Heat the remaining mustard oil - 1/2 cup in a clean pan until it reaches its smoking point. Reduce the heat to low before adding the tempering ingredients.
- Add the lentils and mustard seeds: Add chana dal - 1 tbsp, urad dal - 1 tbsp, and mustard seeds - 1 tsp. Allow the mustard seeds to crackle and the lentils to become lightly golden.
- Add aromatics: Add the dried red chilies - 2 to 3, curry leaves - 1 sprig, and a pinch of asafoetida. If using garlic, add the 4 - 5 garlic cloves and sauté lightly until aromatic.
- Add the tomato mixture: Carefully pour the blended tomato mixture into the tempering. Be cautious, as it may splutter when it comes into contact with the hot oil.
- Add the roasted spice mix: Add the coarse roasted spice powder prepared earlier. Mix everything thoroughly so the spices and tempering are evenly incorporated.
- Cook briefly: Cook the pickle over low heat for a few more minutes, allowing all the flavors to come together. Taste and adjust salt, chili powder, or jaggery if needed.
- Cool completely: Turn off the heat and allow the pickle to cool completely before transferring it to a storage jar.
- Store: Transfer the cooled pickle to a clean, completely dry airtight glass jar. Store it in the refrigerator for longer shelf life.
Video
Notes
- Use ripe, fresh tomatoes for the best flavor and color.
- Do not add water while cooking the tomatoes.
- Roast the spices over low heat to prevent them from becoming bitter.
- Mustard oil gives the pickle its traditional flavor and also helps with preservation.
- Do not reduce the oil significantly if you want to store the pickle for an extended period.
- Make sure the pickle is completely cool before transferring it to the jar.
- Always use a clean, completely dry spoon when serving.
- Store the pickle in the refrigerator for longer shelf life.
- Adjust the red chili powder and jaggery according to the sweetness and sourness of your tomatoes.
- Garlic is optional and can be skipped.
- The pickle can be served with rice, dal, paratha, roti, dosa, idli, or curd rice.
When prepared with sufficient oil, cooked properly, stored in a clean airtight jar, and handled with a dry spoon, tomato pickle can last for several months. Refrigeration is recommended for longer storage.
Mustard oil gives the pickle its traditional flavor and is highly recommended. If you don’t have mustard oil, another cooking oil can be used, but the flavor will be different.
You can, but oil plays an important role in both the flavor and preservation of pickle. Reducing it significantly may shorten the shelf life, so it is best not to reduce the quantity too much if you plan to store the pickle.
Water increases the moisture content of the pickle and can reduce its shelf life. The tomatoes naturally release enough liquid while cooking, so allowing that moisture to evaporate helps create a thick pickle with better keeping quality.
Yes. Simply reduce the amount of red chili powder and dried red chilies. You can also adjust the spice level according to the variety of chili powder you use.
Absolutely. Garlic is optional. The pickle will still be delicious without it.
Yes. If you prefer a more rustic texture, blend the cooked tomatoes only briefly or mash them instead of making a completely smooth paste.
The most common reason is over-roasting the fenugreek seeds or other spices. Roast the spices gently over low heat and remove them from the pan as soon as they become aromatic.
The tomatoes may not have been cooked long enough. Continue cooking the tomato mixture over low heat until the excess moisture evaporates and the mixture becomes thick before blending.
Store it in a clean, completely dry airtight glass jar in the refrigerator. Always use a clean, dry spoon to remove the pickle.
