Ready In:

25-30 min


About this Recipe

By: Malini Pulumati

Tomatoes Pickle: Pickle is made with different fruits, vegetables, and spices that originated in India now used around the world.  Tomato Pickle goes with Rice, Paratha, Dosa, idli, sandwich, and what you choose to eat with. 

You can make and keep in the fridge and use it for 1-2 weeks.


  •  6-8 medium-size vine tomatoes or other red tomatoes.
  • 1 small to medium onion
  • 3 tbsp  Oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3-4 Garlic  cloves
  • 6-7  Curry leaves (*optional)
  • 1 tsp urad dal (*optional)
  • 1 tsp tamarind paste  or 1 inch of tamarind (*optional)
  • 1-2  red dry chili pepper (remove seeds)
  • 1/2 tsp Turmeric powder
  • 1/4 tsp red chili Cayenne (med or hot)
    (As per your taste)
  • 1/2 tsp Kashmiri chili powder (Sweet paprika for color)
  • 1/2 tsp salt (As per your taste)
  • fresh cilantro for garnish.

For Tempering

  • 4 tsp Oil ( more oil as we are keeping for a long time)
  • 1/2 tsp mustard seeds
  • 6-7 curry leaves
  • 1/4 tsp Asafoetida (Hing) 
  • Red Chilli full

About :

You can take any tomatoes, I made with vine tomatoes. 

Pickle adds flavor to our food. They make it tastier. This is an easy recipe you can make and keep, once in the refrigerator it can be used for 1-2 weeks.

Step by Step Instructions

Step 1

Cut tomato into small pieces and keep aside.  Cut a small onion and few garlic cloves cut the long, not too thin. 

Step 2

Put the pan on fire, add chopped tomatoes. Cover it and let it cook for 8-10 minutes.

Step 3

Open the lid and check once in between and mix then cover it and add salt per your taste. Once all cooked mash it nicely put it off the stove.

Step 4

Remove the content and keep it ready for tempering.

Make sure to taste it for salt if you need more spicy.

Step 5

Heat a 3-4 tablespoon in a pan, once oil is heated add mustard seeds once it starts cracking add curry leaves, red dry pepper, and Hing (Asafoetida), and garlic. Add it to the pickle and cook it for 3-4 minutes again. Put the stove off and it is ready to eat. Save the pickle in the fridge.