You have likely seen pickles made from various vegetables, but have you ever tasted tomato pickle? Tomato pickle offers a unique flavor that sets it apart from other types of pickles. Today, we are sharing a recipe for tomato pickle that you can easily prepare at home.

The first step is selecting the right tomatoes. Always choose fresh, firm tomatoes; avoid any that are green or overly soft/mushy. Using fresh, hard tomatoes is crucial for the pickle, so keep this in mind when shopping for them.

Start by washing the tomatoes thoroughly with water. Then, let them dry for about 10 minutes under a fan or in the sun. Next, cut each tomato into four pieces—do not cut them into smaller pieces than this. After cutting, remove and discard the seeds from the inside, and set the tomato pieces aside. Now, it is time to prepare the spices for the pickle.

The ingredients required for tomato pickle include coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, yellow mustard seeds, turmeric powder, salt, asafoetida (hing), black pepper, Kashmiri red chili powder, yellow mustard oil, and dry mango powder (amchur). Lightly roast any spices that contain moisture over a low flame for 2 to 3 minutes. Afterward, grind all the spices in a mixer; do not grind them into a fine powder—keep the texture slightly coarse.

Now, take the cut tomato pieces, mix in the turmeric and some salt, and let them sit for about 4 to 5 hours. This process draws out the moisture from the tomatoes, which prevents the pickle from spoiling quickly and extends its shelf life. After 4 to 5 hours, you will notice a significant amount of water has been released; drain this water away and let the tomato pieces air-dry under a fan for about 10 minutes.

Next, prepare the spice mixture to be used with the tomatoes. To begin, place the previously ground spice mixture into a bowl and add salt to taste. Next, heat some yellow mustard oil thoroughly; once hot, let it cool slightly before pouring it into the spice mixture and blending well. This completes the preparation of the masala filling for the tomatoes.

Now, take each tomato piece and generously stuff it with the prepared masala. After filling all the pieces, spread any remaining masala over the top and drizzle with a little more mustard oil. Place the pickle in the sun for a day; this enhances the flavor and accelerates the pickling process. Finally, transfer the pickle into a clean, dry glass jar and let it sit for about 10 to 15 days.

Preparing tomato pickle this way yields a taste quite distinct from other types of pickles—and certainly different from tomato curries or chutneys. Since few people make it, this recipe is a great choice if you want to try making a unique pickle at home. When prepared and stored correctly, this pickle can last for several months.

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