Tomato uppinakayi recipe | How to make instant tomato pickle | Easy tomato pickle recipe

By Latha on December 11th, 2016

tomato uppinakayi or instant mango pickle

Tomato pickle or tomato uppinakayi recipe explained with step by step pictures. This tomato uppinakayi is an instant pickle recipe prepared using tomato, mustard, cumin, red chili, salt and asafoetida. Tomato pickle is very tasty, instant and very easy to prepare. If you cook this tomato uppinakayi or tomato pickle for more time and make it dry, then it can be stored for months. I did not make it very dry as I stored it in the refrigerator.

This tomato pickle recipe is from one of my family friend, Rohini akka. She knows or she prepares a lot of yummy food, which I will try to share with you all in coming days. Since Tomato is less expensive now and we are getting in plenty every where, I thought this is the perfect time to post this tasty tomato pickle recipe.

If you are looking for more recipes using tomato then check my tomato bath, tomato salad, tomato dose and tomato rasam recipes.

I have also shared few more pickle recipes like gooseberry pickle, tender mango pickle and lemon and green chili pickle.

Instant tomato pickle recipe

Preparation time: 10 min
Cooking time: 30 min
Serves: 2 cups

Ingredients: (measuring cup used = 240ml)

  1. 8 medium sized tomatoes
  2. 4 tsp mustard seeds
  3. 5 tsp cumin seeds
  4. 1/4 tsp fenugreek seeds
  5. 3 - 5 tsp red chili powder (as per your spice level)
  6. 4 tsp salt (or as per your taste)

Ingredients for tempering:

  1. 8 tsp cooking oil
  2. 1/2 tsp mustard seeds
  3. 1/4 tsp asafoetida
  4. 7 - 8 curry leaves

Instructions for making tomato pickle:

  1. Wash and wipe the tomatoes using a dry cloth. Make sure that there is no water content.dry tomato for tomato pickle or tomato uppinakayi
  2. Cut them into big pieces.cutting tomato for tomato pickle or tomato uppinakayi
  3. In a frying pan dry roast 4 tsp mustard seeds, 5 tsp cumin seeds and 1/4 tsp fenugreek seeds until splutters.roast spices for tomato pickle or tomato uppinakayi
  4. Wait until cool and transfer into a dry mixie jar. You can also crush them using a mortar and pestle.dry tomato for tomato pickle or tomato uppinakayi
  5. Dry grind until fine powder and set it aside.spice powder for tomato pickle or tomato uppinakayi
  6. In a deep frying pan prepare tempering using oil, mustard seeds, curry leaves and asafoetida powder.tempering for tomato pickle or tomato uppinakayi
  7. Add in chopped tomatoes and give a quick mix.chopped tomato for tomato pickle or tomato uppinakayi
  8. Add in ground spice powder, red chili powder and salt.spice powder, red chili powder and salt for tomato pickle or tomato uppinakayi
  9. Mix well for a minute under medium flame.making instant tomato pickle or tomato uppinakayi
  10. Next allow it to boil under medium flame for about 15 - 20 minutes by stirring occasionally and then switch off the stove. Once it is cool store it in an airtight container. Optionally you can add lemon juice if you want a sour pickle but add only when the pickle is cool. This pickle stays good for months if you cook it for more time and make it dry. Otherwise either store it in the refrigerator or finish it before 2 - 3 days.making instant tomato pickle or tomato uppinakayi

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

latha holla veg recipes of karnatakaDear Reader,
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