Tomato Paste Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 2 kg - ripe, red tomatoes
  • 1 litre gingelly oil
  • 1/2 litre vinegar , soak and extract pulp
  • 1 lemon size tamarind ball, soak and extract pulp
  • 150 g - red chillies
  • 120 g - mustard seeds
  • 100 g - peeled garlic
  • 100 g - ginger
  • 1 tbsp - cumin seeds
  • 1 tbsp - fenugreek seeds
  • 1 tbsp - turmeric powder
  • salt to taste

How to Make Tomato Paste Pickle

  • Grind ginger, mustard seeds, cumin seeds, fenugreek seeds, turmeric powder and red chillies separately with vinegar and combine.
  • Chop and cook tomatoes till reduced to half.
  • Heat oil in a deep, flat bottom vessel and fry the masalas.
  • Add tamarind-vinegar pulp and tomatoes.
  • Stir-cook till oil floats on top.
  • Add salt and mix.
  • Cool and bottle.
  • It can last a year or more.

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