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Tomato Pickle My Grandma Style


This Hot & spicy Tomato Pickle is my grandmas secret recipe to die for. Spice up your Meal with these simple pickle. Stores better and tastes awesome.


Prep time: 1 week
Cooking time: 15 minutes
Serves: 1 jar
Tomato-Pickle-My-Grandma-Style

Note:
Tomato pickle, thakkali urugai or sundried tomato pickle as they may call. I am found of pickles like tomatoes & mangoes, I grew up looking at my grandma (JAMA) & perima (KITTYMA) make these not in 1-2 Kilos but in a massive 15- 20 kgs from scratch. I remember we as kids were allotted the job of scary crows which we did happily since we get to eat the sun drying items :P. In the recent hectic time shifts I miss those happy moments and also the authentic taste of the homemade pickles.
Thus I wanted to give it a shot and viola its satisfying.

This recipe is from my Grandma & Perima which is a family recipe. Till date all my aunts & my mom used to get them to do pickles to get the authentic taste of it. So it such a guarded secret which was revealed to me.
For sure its time consuming and higher chances of things going wrong, but don’t worry, every pickle conundrum (problem) has a solution and check the tips. I live in cold country and I was able to do pickle without hassle not only in summer even in winter. So if you're up to the challenge of awaiting for more than week to taste your result then go for it.

Being an Asian I can't crave enough for spicy food. The mere words "Spicy Pickles" makes me drool. I know when you get pickles in stores easily, why make the effort to make it at home? If your looking for just pickles feel free to buy the store bought once. They taste salty and nothing more. Once in a while its good not only for your taste buds also to your guts to get some chemical free stuffs.

Watch the video recipe here



Ingredients Required:

Ripe Tomatoes 1 Kg
Tamarind 25- 30 grams
Rock Salt 2-2.5 Tbsp
Sesame Oil 1/2 Cup
Garlic Pods (optional) 2-4
Curry Leaves Few
Hing Pinch
Hot Chili Powder 2-2.5 Tbsp
Turmeric 1 tsp

To Dry roast & Grind:

Mustard seeds 1 Tbsp
Fenugreek Seeds 1 tsp


Directions

1. Wash the ripe tomatoes and air dry them on a clean towel for more than 30 minutes.

2. Once done wipe each tomatoes with a clean dish towel and keep it aside.

3. Now cut the fully dried tomatoes into 8 pcs each. Transfer it to a glass or ceramic container.

4. Then Salt the tomatoes and mix them well with a clean dry wooden spoon.

5. Cover the tomatoes and allow it to marinate for at least 2 days.

6. Make sure to stir it once every morning & before bed using a clean dry wooden spoon.

7. On day 3 you will notice tomatoes have released most of its liquid. Now is the time to dry them.


Sundried method:

1. Prepare a clean plate or a cloth to dry these tomatoes.

2. Squeeze out the liquid as much as possible. Feel free to use your clean dry hands too.

3. Transfer the tomatoes to the clean cloth, while the tomato juice/ liquid is still in the container.

4. Add tamarind to the juice and mix well.

5. Now allow the tomatoes & its juice mixture to sundry for about 4-5 days. nature to do its course while you relax.

6. Make sure to remove it from your terrace and keep it in dry place at nights and on a sunny place in the day times. Repeat this step until day 5 or until the tomatoes get dried skin and still slightly moist flesh.

7. Meanwhile toss the tomatoes and stir the juice/ liquid every once in a while. I would recommend at least three times a day.


Oven Dried method:

1. Preheat the oven to its lowest setting.

2. Take a clean oven tray & line it with a butter paper.

3. Squeeze out the liquid as much as possible. Feel free to use your clean dry hands too.

4. Transfer the tomatoes to the clean tray & the tomato juice/ liquid to a wide oven safe container.

5. Add tamarind to the juice and mix well.

6. Now allow the tomatoes & its juice mixture to dehydrate in the oven for about 4-5 days. Do not get tempted to increase the temperature to more than 75 degree C. Or else the tomatoes will get cooked rather than dried.

7. Make sure to remove it from your oven and keep it in dry place at nights and Place it back in during the day. Repeat this step until day 5 or until the tomatoes get dried skin and still slightly moist flesh.

8. Meanwhile toss the tomatoes and stir the juice/ liquid every once in a while. I would recommend at least three times a day.


Final Stage:

1. By day 5 the tomatoes would have got dry skin, but still slightly moist flesh. The Tamarind juice would have also reduced and must have become thick & concentrated.

2. In a pan dry roast Mustard seeds, fenugreek seeds and grind it into a slightly coarse powder.

3. In a Mixe jar add the tamarind liquid and grind into a fine paste.

4. Then add the dried tomatoes, turmeric, chili powder & the prepared mustard powder to the jar and pulse it few times until you get your desired consistency. We like it to be coarse so we could get a bite of the tomatoes.

5. Heat up a heavy bottom pan/ kadai. Add Oil, garlic and sauté for few minutes on a low flame until the garlic turns slightly golden.

6. Switch off the flame, Add hing, curry leaves immediately and also the tomato paste. Mix all together and remove from the stove. we just want to make sure there is no residual moisture in the pickle.

7. Enjoy the hot and spicy pickle right away or even better to rest for few hours.

8. Store it in a glass/ ceramic jar and use clean dry spoon every time. My granny stores it at room temperature for about 6 months. I could store it in room temperature for about 1 month. Since I make a small batch we finish it off quickly. The key no moisture. Until you add enough oil and salt to the pickle it should be good for longer periods. Or for security you could store it in fridge too.


Tips

1. Using clean & dry utensils is of high priority.
2. Try using Glass/ ceramic containers, since they cannot leash any metals into the food.
3. Use clean & dry wooden spoon every time.
4. If you live in a cold region like me go ahead with oven method. They are equally great. Just make sure the oven settings are right and not to increase it to speed up the process.
5. Adding recommended salt helps to preserve the pickle.
6. You could add more salt at the end of the process.
7. Adding recommended oi helps to preserve the pickle.
8. If you think your pickle is too dry, You could heat up more oil separately and allow the oil to cool and add it at the end of the process.
9. On the other hand if your pickle is too watery cook the mixture until it thickens.
10. Store it in a glass/ ceramic jar and use clean dry spoon every time. My granny stores it at room temperature for about 6 months. I could store it in room temperature for about 1 month. Since I make a small batch we finish it off quickly. The key no moisture. Until you add enough oil and salt to the pickle it should be good for longer periods. Or for security you could store it in fridge too.
11. Once its refrigerated do not try to keep it room temperature for more than 3 days.


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This recipe is viewed 1309 times
Posted by Surekha on June 26, 2018, 9:30 a.m.


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1 comments

C.S. Vedant April 25, 2019, 4:03 a.m.
This is authentic brahmin’s tomato pickle recipe. Made without garlic, it tastes heavenly. It is made in my home, my daughter makes short work of quantities made in no time.