Pickle > Indian Pickles

Red Chili Tomato Pickle Recipe

Ingredients with Measurements:
- 1 kg ripe tomatoes, chopped
- 10-12 dried red chilies, soaked in water for 15 minutes
- 1/2 cup mustard oil
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon salt
- 1/2 cup vinegar

Special equipment needed:
- Large mixing bowl
- Blender or food processor
- Large non-reactive pot or pan
- Sterilized glass jars with lids

Step-by-step instructions:

1. In a large mixing bowl, combine the chopped tomatoes and soaked red chilies. Blend them together in a blender or food processor until smooth.

2. Heat the mustard oil in a large non-reactive pot or pan over medium heat. Add the cumin seeds, fennel seeds, coriander seeds, mustard seeds, and fenugreek seeds. Fry for 1-2 minutes until fragrant.

3. Add the tomato and chili paste to the pot and stir well. Add the turmeric powder, red chili powder, and salt. Cook for 15-20 minutes, stirring occasionally, until the mixture thickens.

4. Add the vinegar to the pot and stir well. Cook for another 5-10 minutes until the pickle reaches your desired consistency.

5. Remove the pot from heat and let the pickle cool down to room temperature.

6. Transfer the pickle to sterilized glass jars with lids. Store in a cool, dark place for at least 2 weeks before consuming.


- Time:
Preparation time: 30 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2-3 cups of pickle

Nutritional information:
- Calories: 50 per tablespoon
- Fat: 4g
- Carbohydrates: 3g
- Protein: 1g

Substitutions for ingredients:
- Mustard oil can be substituted with any other neutral oil.
- Red chilies can be substituted with any other dried chili of your choice.
- Vinegar can be substituted with lemon juice or lime juice.

Variations:
- Add some grated ginger and garlic to the pickle for extra flavor.
- Add some sugar or jaggery to balance out the acidity of the pickle.
- Add some chopped onions or garlic to the pickle for texture.

Tips and tricks:
- Use ripe and juicy tomatoes for the best flavor.
- Adjust the amount of red chilies according to your spice tolerance.
- Use a non-reactive pot or pan to avoid any metallic taste in the pickle.
- Sterilize the glass jars and lids before using them to store the pickle.

Storage instructions:
- Store the pickle in a cool, dark place for up to 6 months.

Reheating instructions:
- The pickle can be eaten cold or at room temperature. No reheating necessary.

Presentation ideas:
- Serve the pickle in a small bowl or on a plate as a condiment.

Garnishes:
- Garnish with some fresh coriander leaves or chopped green onions.

Pairings:
- Serve with any Indian meal, such as rice, dal, or curry.

Suggested side dishes:
- Serve with some papadums or naan bread.

Troubleshooting advice:
- If the pickle is too thick, add some water to thin it out.
- If the pickle is too thin, cook it for a few more minutes until it thickens.

Food safety advice:
- Make sure to sterilize the glass jars and lids before using them to store the pickle.
- Store the pickle in a cool, dark place to prevent spoilage.

Food history:
- Tomato pickle is a popular condiment in Indian cuisine, especially in the southern states.

Flavor profiles:
- Spicy, tangy, and slightly sweet.

Serving suggestions:
- Serve as a condiment with any Indian meal.

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Region: Indian

Taste: Spicy, Tangy, Sour, Savory, Pungent