Authentic Tomato Pickle

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Authentic Tomato Pickle is a tangy, spicy sun-dried pickle. The tomatoes as a vegetable is consumed in diverse ways. The Tomato Pickle make a great gift for any pickle fan. Though the shelf life of pickles depends on various factors like method of preparation and storage, ingredients also play a major role. The ingredients used in the pickle should be fresh and clean. The utensils used in the process also should be clean and dry. Salt and tamarind in the pickle also cause the Tomato Pickle to last a very long time. 

Garlic is added in small quantities to the Tomato Pickle as part of their flavouring and its pungent taste. Here the garlic is crushed to a paste and added to the pickle since crushed garlic is more versatile and heat tolerant, thus allows the pickle process complete. Here in the recipe, sesame oil, also known as gingelly oil, is used for the flavour and for the preservation, which has lot of health benefits. Another main ingredient, which adds taste and pungent flavour to the Tomato Pickle is red ripe chilies.

The pickle process for the Tomato Pickle calls for tomatoes to be sun dried for atleast 2 to 3 days. Tomatoes can also be dired in the oven if in case not possible/convenient to dry in the sun light. 


1. Tomatoes - 2 kilo.
2. Tamarind - 50 gram
3. Red ripe chilies - 3/4 th cup (alternate to this is red chilly powder - 4 to 5 tsp.)
4. Garlic pods - 1/2 cup
5. Fenugreek seeds - 2 tbsp.
6. Asofoetida/Hing - 1/2 tsp.
7. Mustard seeds - 1 to 2 tbsp.
8. Oil - 1/4 cup
9. Salt to taste

Cooking Method:

1. Clean the tomatoes and wipe it dry. 

2. Dry roast the fenugreek seeds, powder them and keep aside.

3. Slice the tomatoes length wise finely (gets dried easily) and add salt to it, and keep aside for 2 to 3 hours. This allows the juice of the tomatoes to get separated.

4. After 2 to 3 hours separate the juice of the tomatoes and collect in a bowl. Clean and add tamarind to the tomato juice in the bowl and keep both these things for sun dry. The tomatoes should be sun dried until they become crisp (may take around 2 to 3 days of good sunlight).

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5. If drying in the oven, just place a foil in the oven tray and put these tomato pieces and dry out completely by setting to the temperature, which is convenient to dry these pieces. In the lower rack also place the tomato juice bowl with tamarind. (I pre-heated the oven for 10 minutes at 180 degree C and then dried the tomato pieces. Once the juice separated, took out the tomato juice into the same bowl and again dried for 15  to 20 minutes). 

6. Once done, blend the tomato pieces along with the tomato juice adding garlic and red ripe chilies. This forms like a paste once blended.

7. Heat oil in a pan and add mustard seeds. Once the mustard seeds splutters, add asafoetida, fenugreek seeds roasted powder to it. Once all these goes into the oil, then add the tomato blended paste and fry it on a medium flame until it leaves the oil in the sides or till it reached this texture as shown.

8. Once finished, allow the pickle to cool down completely and then store it in a air tight container. Relish this super textured and tasty pickle with dosas, steamed rice, and many more.


1. The tomatoes should be moderately ripe and color should be red to get the nice rich texture and taste.

2. Always store the pickles in dry glass containers with air tight lids.

3. Red ripe chilies are preferred for this recipe though chilly powder is an alternative. 

4. Though measurements are given for all the ingredients: tamarind, salt, oil and chilies should be added according to the individual's taste and preference.

5. The measurements for tamarind is given without seeds. 

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