Ingredients with Measurements:
- 1 kg ripe tomatoes, chopped
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon red chili flakes
- 1 cinnamon stick
- 3 cloves
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot
- Sterilized jars with lids
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the mustard seeds, cumin seeds, coriander seeds, red chili flakes, cinnamon stick, and cloves. Cook for 1-2 minutes until fragrant.
2. Add the minced garlic and grated ginger to the pot and cook for another minute.
3. Add the chopped tomatoes, white vinegar, sugar, and salt to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45-50 minutes, stirring occasionally, until the mixture thickens and the tomatoes break down.
5. Remove the cinnamon stick and cloves from the pot.
6. Ladle the hot tomato pickle into sterilized jars, leaving 1/2 inch of headspace. Seal the jars with lids.
7. Let the jars cool to room temperature, then store them in the refrigerator for up to 3 months.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for cooking
Serving size:
Makes about 4 cups of tomato pickle
Nutritional information:
Calories: 60 per serving
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 240mg
Total carbohydrates: 13g
Dietary fiber: 1g
Sugars: 11g
Protein: 1g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use brown sugar instead of granulated sugar.
- You can add more or less red chili flakes depending on your desired level of spiciness.
Variations:
- You can add other spices such as fennel seeds, cardamom pods, or bay leaves.
- You can add chopped onions or bell peppers to the tomato mixture for added flavor and texture.
Tips and tricks:
- Use ripe tomatoes for the best flavor and texture.
- Sterilize your jars and lids before using them to prevent contamination.
- Let the tomato pickle cool to room temperature before storing it in the refrigerator.
- Serve the tomato pickle as a condiment with sandwiches, burgers, or grilled meats.
Storage instructions:
Store the tomato pickle in sterilized jars with lids in the refrigerator for up to 3 months.
Reheating instructions:
The tomato pickle can be served cold or at room temperature. If you prefer it warm, you can heat it in a saucepan over low heat.
Presentation ideas:
Serve the tomato pickle in a small bowl or jar with a spoon for easy serving.
Garnishes:
You can garnish the tomato pickle with fresh herbs such as cilantro or parsley.
Pairings:
The tomato pickle pairs well with grilled meats, sandwiches, burgers, or as a topping for rice or noodles.
Suggested side dishes:
Serve the tomato pickle with a side of steamed vegetables or a salad.
Troubleshooting advice:
- If the tomato pickle is too thick, you can add a little water to thin it out.
- If the tomato pickle is too thin, you can simmer it for a few more minutes until it thickens.
Food safety advice:
- Always sterilize your jars and lids before using them to prevent contamination.
- Store the tomato pickle in the refrigerator to prevent spoilage.
Food history:
Tomato pickle is a popular condiment in Indian cuisine. It is typically made with a combination of spices, vinegar, and sugar.
Flavor profiles:
The sweet and sour tomato pickle has a tangy and slightly spicy flavor with a hint of cinnamon and cloves.
Serving suggestions:
Serve the tomato pickle as a condiment with sandwiches, burgers, or grilled meats.
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Region: Indian