Thursday, August 6, 2015

Tomato Pickle / Thakkali achar

How about some tangy, spicy, red tomato pickle with your lunch today ! 
It may look hot but when u make it at home u can always make it according to your preference and skip the store bought oil floating crap full of preservatives. 

Whats ur weekly quota of tomatoes? Well mine is may be 6-8.
 But then my husband decided to take a truck load saying he is going to make juice ...  Ya like that's going to happen I said in my mind..

After few days of simply staring at all of us through the plastic wrapper inside the fridge they decided to ripen and show true colors. Then came his voice "Meena, why haven't you used this up ?? !!! 

 I told u I know its fate right! :)
Come on people! keep realistic goals.. :)

Achar... now thats the most hot moving item here ....idli, rice everything likes its company.

Don't you feel like dipping ur finger into this red hot mess. 

Ask my herd and they would simply dive in...

Recipe adapted from here


Tomato - 1 kg, medium sized,washed and chopped roughly
Tamarind - 1 lemon size ball
Hot water - 1 cup (to extract tamarind juice)
Red chili powder - 2 tsp +(depending on tolerance level, substitute with paprika)
Turmeric powder- 1/4 tsp
Mustard seeds - 1 tsp
Asafoetida / Hing - 2 pinches
Sesame oil - 1/4 cup
Garlic - 10-15 flakes
Salt to taste

To dry roast and when cool powder it: (Reduce if u do not like the strong spice flavor)
Mustard seeds - 2 tbsp
Fenugreek seeds - 1 tbsp

1. Put the tamarind in hot water and set it aside.
2. Take a wide mouthed heavy bottom nonstick pan and add chopped tomatoes. Cover and cook it in tomatoes own juices. (Do not add water).Keep stirring in between.

3.Meanwhile dry roast mustard until it crackles ,remove and cool it then dry roast fenugrek seeds when it crackles and browns slightly remove and cool. Powder both the seeds.When the tomato is almost cooked and drying up add the tamarind juice (Extract tamarind juice by mashing and squeezing the pulp well in water and discard pulp. )

4.Add red chili powder and turmeric powder to tomato. Keep stirring until all the water dries up add the mustard and fenugeek powder and stir until all the water dries up.

5 In another pan heat s.oil and add the mustard seeds when it crackles add garlic when it becomes tender add asafoetida switch off flame and pour the complete oil mix into the tomato which is still cooking saute for few more minutes until the oil surfaces on the sides. Switch off flame When  the pickle cools down put it in air tight container.Refrigerate after few days.

Serve a tsp or two of tomato pickle along with curd rice(yogurt ,pinch of salt mixed with white cooked rice), lemon rice etc.

Use really ripe tomatoes.
You can blanch the tomatoes first by boiling tomatoes in hot water for 2-3 minutes when a crack appears take it out  and remove skin before making pickle.

Now thats what I call my comfort food!

Hope you like it.

Here are more ideas to use tomatoes from Food Network friends:


  1. I wish to dig in the bottle,oru spoon onnum pora...perfect to go with curd rice,lip smacking one :)

  2. homemade goodies are always special...liked the vibrant colour

  3. Yessss!!! I want all of it. My fav. Salivating right now.

  4. I love tomato pickle. This pickle reminds me of the pickle our classmates used to bring from home when I was in hostel. I will try this recipe soon before the tomato season ends.

    1. I just finished making a batch of tomato pickle. It tastes awesome. While preparing it I realized that I make Inji curry the same way except this has no inji in it .. Lol. Anyways thanks for the recipe!!

    2. I am so glad u went ahead and made it Shibi. Thank u so much for the feedback dear.I am doing a happy dance here.

  5. Tempting tomato pickle...lovely clicks :)

  6. love love it.. So tempting clicks Meena

  7. Aahhh such a delicious tomato pickle, just perfect with a bowl of curd rice..

  8. Mouthwatering goodness!!! My favorite partner for rice, idli, dosa, roti... OMG they look so awesome!!

  9. I have tried this and posted it too. Turned out very well. Thanks for the recipe

    1. I feel so honored Jeyashri. Thank u so much for trying the recipe and giving ur feedback.


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