Middle Eastern Pickles > Lemons > Tomatoes

Lemon Tomato Pickle Recipe

Ingredients with Measurements:
- 2 lbs of ripe tomatoes, chopped
- 2 lemons, juiced and zested
- 1/2 cup of white vinegar
- 1/2 cup of sugar
- 1 tablespoon of salt
- 1 tablespoon of mustard seeds
- 1 tablespoon of cumin seeds
- 1 teaspoon of turmeric
- 1/2 teaspoon of red pepper flakes
- 4 garlic cloves, minced
- 1/4 cup of fresh cilantro, chopped

Special equipment needed:
- Large mixing bowl
- Large non-reactive pot
- Sterilized jars with lids

Step-by-step instructions:
1. In a large mixing bowl, combine the chopped tomatoes, lemon juice and zest, white vinegar, sugar, salt, mustard seeds, cumin seeds, turmeric, red pepper flakes, minced garlic, and chopped cilantro.
2. Mix well and let the mixture sit for about 30 minutes to allow the flavors to meld together.
3. Transfer the mixture to a large non-reactive pot and bring to a boil over medium-high heat.
4. Reduce the heat to low and let the mixture simmer for about 45 minutes, stirring occasionally, until it thickens and the tomatoes break down.
5. Remove from heat and let the mixture cool slightly.
6. Transfer the pickle to sterilized jars and seal tightly with lids.
7. Store in the refrigerator for up to 3 months.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering.
Serving size:
Makes about 4 cups of pickle.

Nutritional information:
Per serving (1/4 cup):
Calories: 45
Fat: 0g
Carbohydrates: 11g
Protein: 1g
Sodium: 240mg
Sugar: 9g

Substitutions for ingredients:
- You can use any type of ripe tomatoes for this recipe.
- You can substitute white vinegar with apple cider vinegar or rice vinegar.
- You can use honey or maple syrup instead of sugar.
- You can omit the red pepper flakes if you don't like spicy food.

Variations:
- You can add other vegetables such as onions, bell peppers, or cucumbers to the pickle.
- You can use different spices such as coriander, fennel seeds, or cardamom.
- You can add some grated ginger for extra flavor.

Tips and tricks:
- Make sure to use ripe tomatoes for the best flavor.
- Use a non-reactive pot to avoid any metallic taste in the pickle.
- Sterilize the jars and lids by boiling them in water for 10 minutes before using.
- Let the pickle sit in the refrigerator for at least 24 hours before serving to allow the flavors to develop.

Storage instructions:
Store the pickle in sterilized jars with tightly sealed lids in the refrigerator for up to 3 months.

Reheating instructions:
The pickle is best served cold and does not need to be reheated.

Presentation ideas:
Serve the pickle in a small bowl or jar with a spoon for easy serving.

Garnishes:
Garnish with some fresh cilantro or lemon zest for extra flavor.

Pairings:
This pickle goes well with grilled meats, sandwiches, or as a condiment for Indian dishes.

Suggested side dishes:
Serve with some naan bread or rice for a complete meal.

Troubleshooting advice:
- If the pickle is too thick, you can add some water to thin it out.
- If the pickle is too watery, you can simmer it for a longer time to thicken it.

Food safety advice:
Make sure to sterilize the jars and lids before using to avoid any bacterial growth.

Food history:
Lemon tomato pickle is a popular condiment in Indian cuisine and is often served with rice or bread.

Flavor profiles:
This pickle has a tangy, sweet, and spicy flavor with a hint of lemon and cilantro.

Serving suggestions:
Serve as a condiment with grilled meats, sandwiches, or Indian dishes.

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Region: Indian

Taste: Tangy, Sour, Spicy, Citrusy