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Seasonal Recipe -Sweet and Sour Tomato Pickle

tomato pickle

We must utilize to the fullest the fresh fruits and vegetables of the season. They not only come for a cheaper price, but are also boosted with a higher percentage of the essential nutrients.

This tomato pickle is cooked with organic spices, has an irresistible sweet and sour taste, a thick and sticky texture, a bright orangish hue, sweet crunchy taste provided by the finely diced carrots, subtle hotness of garlic, and the exotic tastes and fragrance of whole spices. This preparation is a wholesome and nutritious substitute for commercial products.

When about 500 grams of fresh, ripe and seasonal tomatoes are used, you will get about 2 cups of the preparation. The total cooking times is about one and half hour, while the pickle could be stored up to one year when kept under refrigeration.

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Ingredients

  • 500 grams - fresh, ripe, seasonal tomatoes bought in season
  • 1 1/2 cup or 300 grams - sugar
  • 1/4 cup or 100 grams - diced carrots
  • 3 large cloves of garlic
  • 10 - 12 whole black peppercorns
  • 3-4 whole cloves
  • 1 whole black cardamom
  • 1/2” knob of ginger
  • 1 teaspoon Kashmiri dry chilli powder
  • 1 teaspoon chilli powder
  • 1 teaspoon glacial acetic acid or 2 tablespoon vinegar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • 2 tablespoon almonds without skin
  • Salt to taste

Procedure for Preparation

  • Blanch the tomatoes, remove the skin and cut them into halves. Separate the juice and seeds from the tomato flesh.
  • Filter the juice from the seeds and throw the seeds.
  • Add sugar to the tomato juice and keep aside.
  • Coarsely chop the flesh of the tomato into large pieces.
  • On a hot pan add the tomato flesh, juice and sugar mix, chopped carrots, garlic, peppercorns, black cardamom, cloves, and ginger.
  • Cook over a low flame for 40 to 45 minutes. The mix should reduce to half its original quantity and attain a thick consistency.
  • Subsequently remove the mix from fire and allow it to completely cool down.
  • Add the acetic acid and all the spices,including salt. Mix well.
  • Keep in a bottle and store for up to 1 year under refrigeration.

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