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Tomato Pickle

- submitted by Dahlia on 09-18-2009
(Takkali Urugai, Tamatar ka Achar, Tomato Pachadi)
Tomatoes - 8-10
Tamarind Pulp - 1 tsp
Red Chilli Powder - 2 tblsp
Turmeric Powder - 1/4 tsp
Fenugreek Powder - 1/2 tsp
Mustard Powder - 1/2 tsp
Salt - 2 tblsp
Oil - 2 tblsp
For Seasoning
Oil - 2 tblsp
Mustard Seeds - 1 tsp
Curry Leaves - 2 sprigs
Asafoetida - 1/4 tsp
1. Wash the tomatoes, dry it well with a clean kitchen towel and chop it. It is very important
for the tomatoes to be dry.
2. Heat oil in a big vessel and add the chopped tomatoes, tamarind pulp and salt to it. Cover the vessel and let it cook for half an hour till the tomatoes get completely mashed up.
3. Keep stirring to avoid it from getting burnt at the bottom. You have to be careful as
there will be lot of splattering. 
4. Add the turmeric powder, chilli powder, fenugreek powder and mustard powder to this.
5. Mix well and simmer till most of the liquid evaporates. Keep stirring at regular intervals.
6. In the meantime, heat the oil for seasoning in another small pan and add the mustard seeds, curry leaves and asafoetida.
7. Add this to the pickle and mix everything. Cook for another few minutes till the oil separates from the pickle.
8. Let it cool completely before storing it in bottles or jars. You can refrigerate it or store it
Serving Suggestions

1. Use this as a side dish for rice, idli, dosa, upma, pongal, Kuzhipaniyaram, dhokla etc. 

2. Use it as a spread for bread or chappattis.

3. Mix 1 tsp of pickle with 1/4 cup of yogurt to make a dip for chips and bread sticks.

    - This is a wonderful side dish to take for picnics or during long travels.

    - If you do not have fenugreek powder and mustard powder on hand, you can skip it. This would be simple tomato chutney (thakkali thokku).

    - The pickle gets tastier 2-3 days after making it.

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Comments (15)

Person Baljit hayer   (July 13, 2016)
Hi made it I followed the recpie but is so salti
Person Dahlia (S.I.R. Author)   (July 14, 2016)
Hi Baljit, The quantity depends on the size of the tomatoes. Just reduce the salt next time. Also for pickles, it is usually on the saltier side. After a few days, it will be perfect.
Person raji   (April 15, 2014)
i can feel some changes in the site. good.
Person Dahlia (S.I.R. Author)   (April 16, 2014)
Yes Raji. Just updated. Good that you noticed it. Thanks for your regular visits and comments.
Person sneha   (June 14, 2013)
absolutely love this recipe! it's perfect! thank you!
Person Dahlia (S.I.R. Author)   (June 17, 2013)
Thank You.
Person bhuvi6   (May 25, 2013)
very tasty superbbbbbbbbb''''''''''''''''''''''''''''''''''''''''''''''
Person Dahlia (S.I.R. Author)   (June 2, 2013)
Its my favourite too.
Person Anu   (October 7, 2012)
Hi, waiting for ur reply.. thanks
Person Dahlia (S.I.R. Author)   (October 10, 2012)
If you want to store it for longer, heat about 1/4 cup of oil and cool it. Add the pickle to dry jars and add the oil on top. The oil acts as a preservative. This way you can store the pickle at room temperature for 2-3 weeks and for about 2 months in the refrigerator.
Person Anu   (September 4, 2012)
I like this recipe. How long I can store the pickle once prepared?
Person raji   (May 25, 2012)
ok. thanks. i suppose the priya pickle made with various vegetables viz. gongru, bittergourd, etc. etc. are with tamarind pulp i suppose that is why it has got the shelf life for months together.
Person Dahlia (S.I.R. Author)   (May 25, 2012)
yes.. i guess so..
Person raji   (May 21, 2012)
i make it without tamarind pulp as we cannot eat tamarind,coconut, coconut oil etc. i make sambar also without tamarind at home.
Person Dahlia (S.I.R. Author)   (May 21, 2012)
If the tomatoes are sour enough, you don't need tamarind. The tomatoes that we get here are not as sour as the ones in India.

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