Try This Tomato Pickle (Achaar) Recipe For A Spicy, Tangy Side Dish For Your Indian Meals

Tomato pickle recipe: The spicy and tangy pickle with a barrage of flavours from various spices makes for the perfect accompaniment and livens up any Indian meal.

Neha Grover  |  Updated: September 07, 2020 16:52 IST

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Try This Tomato Pickle (Achaar) Recipe For A Spicy, Tangy Side Dish For Your Indian Meals

Tomato pickle recipe is a must-try.

Highlights
  • Pickles are an important part of Indian cuisine.
  • This tangy tomato pickle is also worth a try.
  • Watch the recipe video to make it at home.

Do you love to pair you Indian meals with different kinds of pickles? Add another yummy pickle to your repository - tamatar ka achaar. Tomato chutney is already our favourite side dish that adds its endearing tanginess to any meal it is clubbed with. Picking from its appeal, we tried tomato pickle and were completely wowed by it. The spicy and tangy pickle with a barrage of flavours from various spices makes for the perfect accompaniment and livens up a regular roti-sabzi or dal-chawal affair.

If you decide to make tomato pickle, remember to choose ripe and round red tomatoes as they have the apt amount of sourness, which is the foremost thing we look for in a pickle. This pickle recipe video from YouTube channel 'Cooking With Reshu' demonstrates a simple way to make tomato pickle. Before starting with the process, remember to dry the ingredients completely after washing. Any kind of pickle should not have water in it as the moisture can make the pickles go bad early. Dry out in the sun if possible.

Watch: Tomato Pickle Recipe Video

(Also Read: Try These 4 Unusual Achaar Recipes At Home)

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Start by frying all the whole spices like ajwain, methi dana (fenugreek seeds), kalonji (nigella seeds), saunf (fennel seeds), except mustard seeds in mustard oil. Add in curry leaves, ginger, garlic, green chillies, tomatoes, salt, turmeric powder and red chilli powder, and let the tomatoes cook and wait till the oil separates. Top with ground mustard seeds mixed with vinegar. Vinegar plays an important role in this recipe as it acts as a natural preservative along with mustard oil.

Let the tomato pickle dry out in the sun for 2-3 days to mature. This pickle can last up to one year!
 

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About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.

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