Instant Olive Oil Tomato Pickle

Delicious, tangy and spicy in every bite, this instant tomato pickle is healthy and super delicious. As soon as warm weather comes knocking and tomatoes start appearing in the markets, I start making this instant tomato pickle. If you don’t want to use cherry tomatoes, you can use regular tomatoes, make sure that they are ripe but firm. Dont use very soft tomatoes else the pickle becomes a chutney 🙂

Picking in oil is the most common way to preserve seasonal vegetables and fruits in India. Though mustard oil is the first choice, with the rise in popularity of olive oil, with time its also a common picking oil now. You can skip or add anything to this pickle, I add sliced garlic, chilies, fresh tumeric and ginger. The combination of these work quite well together. The pickle is so good with anything- with flatbreads, on toasts, with eggs, chicken or fish or even some crackers on a cheese board. It keeps well in the fridge for about 8-10 days and gets better as it sits.

My grandmother used to keep busy entire summer pickling almost every vegetable you can think of and her pickles were the best, no one in our family has ever been able to replicate the taste and I mean it. But we keep trying from what we remember of her pickling process.

This pickle is super heathy- preserved in olive oil which is a heart friendly oil and full of anti inflammatory turmeric and ginger, a tablespoon of this pickle could well one of the best things to pair with your meals. Olive oil pickles are so fruity and here with all the fragrant indian spices, the pickling oil itself turns so flavorful with time, if you are left with just oil, dab it on your sandwiches or use it to cook parathas (yum!).

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Instant Olive Oil Tomato Pickle

A fruity & fragrant pickle made with tomatoes, garlic, ginger and fresh turmeric.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 1.5 cups

Ingredients

  • 1/2 cup classic/cooking olive oil (dont use extra virgin)
  • 1/4 tsp hing (asafoetida)
  • 1 tsp rai (small brown mustard seeds)
  • 1/2 tsp black mustard seeds
  • 1/2 tsp nigella seeds
  • 3/4 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 1/2 tsp anardana(dried pomegranate seeds, coarsely pounded)
  • 1/2 tsp cumin seeds
  • 5-6 fresh curry leaves
  • 3/4 tsp turmeric
  • 1/2 tsp red chilli powder (adjust to taste)
  • 200 gms (about 8oz) cherry tomatoes (cut in half if too big)
  • 5-7 garlic cloves, sliced
  • 1 jalapeno, sliced
  • 1/4 cup fresh turmeric, cut in thin discs
  • 1/4 cup fresh ginger, cut in thin discs
  • 1.5 tsp sea salt

Instructions

  • In a pan, on low heat set the olive oil to heat. Dont let it get smoky. If the olive oil gets smoky, it will lose most of its antioxidants and flavor. Also, the spices will get burnt when you add them.
  • Once the oil is hot, add the hing and the whole spices. Keep the flame on low medium. The spices wont crackle immediately and thats what we want. Let the spices infuse for 2-3 minutes on low heat in the oil so that the aroma of spices in infused in oil.Dont leave unattended.
  • The spices will swell and you will smell a very nice aroma as they infuse in the oil. Next, add the curry leaves carefully and let infuse for another 30 seconds.
  • Add turmeric and red chilli powder to the oil, mix and let cook for 10 seconds(they should not burn) followed by the tomatoes, garlic, ginger and turmeric. Sprinkle salt.
  • Mix everything gently and cook for 2-3 minutes till you see that the tomatoes skins are little soft but not falling apart. Take off the stove and let cool down a bit.
  • Transfer to a clean container and keep in fridge for upto a week. Enjoy!

2 thoughts on “Instant Olive Oil Tomato Pickle

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, poet, quilter. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible people have found a place at our table. Wonderful experiences, we will treasure always. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, but now turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I write poetry as the spirit wills, and the occasional short story. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat meat or dairy (usually), I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been know to let a little piece of really good cheese accidentally fall on my plate!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youngers in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to read. I enjoy taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals! XXXOOO
    Dorothy's New Vintage Kitchen on said:

    This looks so inviting. The color is amazing!

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