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!
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Ingredients
- 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
Method
Step 1: Preparing the Spice Mix
- First, heat a pan and dry roast fenugreek seeds, mustard seeds, fennel seeds, and cumin seeds on low flame.
- Roast until they turn aromatic and the mustard seeds start to crackle.
- Next, allow the mixture to cool. Then, grind it coarsely in a mixer.
Step 2: Cooking the Tomatoes
- In the same pan, heat 1 tablespoon of mustard oil.
- Then, add the roughly chopped tomatoes and cook them on low heat.
- Cover with a lid and let them soften for about 7-8 minutes.
- Once soft, add tamarind pulp and jaggery. Mix well and continue cooking.
- Ensure no water is added while cooking. Instead, let the mixture thicken naturally.
Step 3: Blending the Tomato Mixture
- Turn off the heat and let the mixture cool to room temperature.
- After cooling, transfer the tomato mixture to a blender.
- Then, add red chili powder and salt. Blend until you get a smooth paste.
Step 4: Tempering the Pickle
- Heat the remaining mustard oil in a pan until it reaches its smoking point.
- Lower the flame and add Bengal gram (chana dal), black gram (urad dal), and mustard seeds.
- Once the mustard seeds crackle, add dried red chilies, curry leaves, and asafoetida.
- If using garlic, add the cloves at this stage and lightly sauté.
- Pour the blended tomato mixture into the pan and mix everything well.
- Finally, add the coarsely ground spice mix from Step 1 and stir everything together.
Step 5: Storing the Pickle
- Let the pickle cool completely before transferring it to an airtight glass jar.
- Always use a dry spoon to take out the pickle to avoid spoilage.
- Store it in the refrigerator for an extended shelf life—up to 6 months!
Tips for the Perfect Pickle:
Always use ripe, fresh tomatoes for the best taste. Dry roast the spices properly to enhance their flavors. Ensure the pickle is completely cool before storing. The oil acts as a preservative, so do not reduce the quantity. Always use a dry spoon to avoid moisture contamination.
