Easy Tomato Pickle

This tomato pickle is very yummy and easy to make. It goes well with both Paratha and Dosa. I learned this recipe from my Hubby’s Aunt, Padma Atta. Recipes which I learn from someone special always stays in my heart.


  • 1 kg tomatoes
  • 3-4 tsp salt
  • 1 tsp fenugreek (methi) seeds
  • 2 tsp cumin (jeera) seeds
  • 1 tsp coriander (dhaniya) seeds (optional)
  • 5-6 tsp red chilli powder
  • 1 tbsp tamarind paste

For tempering:

  • 3 red chillies 
  • 1 tsp mustard seeds 
  • 4-5 garlic cloves
  • Curry leaves
  • ¼ cup sesame oil
Pic 1
Pic 2


  1. Wash and dry tomatoes then cut small pieces, add salt and let it boil in a pan(see Pic1). It takes around 40 mins until all the water dries up.
  2. Meanwhile, dry roast methi, jeera and dhania seeds and grind it to make fine powder.
  3. After the tomatoes are reduced to thick paste (see Pic2) add tamarind paste, red chilli powder and spice powder(prepared in step 2). Mix and cook for another 10 mins. 
  4. For tempering, heat oil in a small pan and put all the other tempering ingredients and let it splutter, then add to the tomato paste.
  5. Pickle is ready. Need to keep it in the fridge for longer use(around 15days). It remains good without refrigeration for 4-5 days.

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