Tomato and Fennel-Seed Pickle
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 cups
- ¾cup peanut oil
- 3tablespoons fennel seeds
- 1tablespoon asafoetida powder
- 1tablespoon plus 1 teaspoon black mustard seeds
- 1pound sour or unripe Roma tomatoes (about 5), roughly chopped
- 2tablespoons plus 2 teaspoons tamarind juice (see Note)
- 7tablespoons red chile powder, such as hot paprika
- 2½teaspoons ground turmeric
- ⅓cup kosher salt
- 2tablespoons white vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
229 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 2 grams protein; 218 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large saucepan, heat 1 tablespoon peanut oil over medium. When the oil is hot, add the fennel seeds and asafoetida and lightly toast, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Remove and grind into a powder using a food processor or mortar and pestle.
- Step 2
In the same pan over medium heat, add another tablespoon of peanut oil and the mustard seeds and give them a minute to crackle and pop. Add the tomatoes and stir-fry for a few minutes until tomatoes begin to soften, then scrape out into a bowl.
- Step 3
Heat another tablespoon of oil in the same pan; pour in the tamarind juice and bring to a boil. Let it simmer until it thickens, about 2 minutes, then stir in the tomato, toasted seed mixture, chile powder, turmeric, salt, vinegar and remaining peanut oil. Continue cooking for a few minutes until the mixture becomes jamlike and the oil separates.
- Step 4
Transfer mixture to a jar and cool completely. Once cool, the pickle is ready to eat, and lasts for three months in the fridge. Serve a spoonful alongside rice and yogurt, flatbread, vegetables or any other foods.
Tip
- You can find tamarind pulp at most South Asian or Mexican grocery stores. To make tamarind juice, often called tamarind extract, soak a tablespoon of soft tamarind pulp in warm water for about 30 minutes, then squeeze the softened pulp with your hands over a small bowl to extract as much liquid (and flavor) as possible, and strain. If necessary, pour some of the soaking water over the softened tamarind in a small strainer and press to extract additional liquid.
Private Notes
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Cooking Notes
Lara
I'm going to give this a try with tomatillos. They're inexpensive, easy to source, and definitely sour.
LH
The photo looks like a green (unripe) tomato. I assume that’s what the recipe calls for. Very hard to find green tomatoes in NE U.S. except in the spring and fall.
DD Burlin
I made this recipe. It stunk up my house, I threw the asafetida away in a fit of disgust. But then I ate it. Unbelievably delicious. Just bought more asafetida. Will cook outside on the burner adjacent to me grill. Not sure how I lived without this in my life. I added more vinegar and salt than the recipe called for because the word "pickled" required that I do so, and it was tasty as can be.
Lilian
Delicious right from the pan, a perfect balance of hot, salty, and sour. I wanted to keep eating it, but decided to restrain myself and jar the rest. It looks sludgier/less translucent than in the photo. I was tempted to reduce the paprika, salt, and oil, but decided to follow the recipe as written and trust that quantities were correct. I used hot Hungarian paprika and Thai tamarind concentrate (Cock brand). A great way to use up green tomatoes in the fall. Will definitely make again!
katie
If you’re making this with tomatoes that have begun to color, make sure you cook them very little so they stay firm— unless you’re pursuing a more chutney-like texture. Same for tomatillos, they soften almost immediately. This recipe is delicious! (Though I do decrease the amount of salt.)
Emily
These are nothing short of a gorgeous explosion of flavor sweeping from sour to salty to spicy- fantastic! I used large green tomatoes as that was all that was available near me, but otherwise kept the recipe exactly as written. The mustard seeds were popping and shooting out of the large saucepan that I used, so make sure to be careful at that step. I ended up partially covering with the lid to not get burned. So easy and so fast! Delicious right out of the pan.
Yhr080c
I used one third the amount of red chili, making up the difference with paprika. I also used a little less salt. The tomatoes were hard plum tomatoes - not at all close to what was asked for in the recipe. The result was more chutney-like/jammy texture - not bad. Did not look like the picture in the recipe!
WallisinDC
Like others, I found the available Roma tomatoes to be too ripe, even though the ones I used were hard and a greenish pink color. The resulting pickle was pretty much ... a mush. The flavor is authentically Indian, like many of the preserved pickles I have bought over the years. Which brings up another issue: does this recipe really need so much salt and oil? I know that is common in Indian pickles, but still? Furthermore, I think toasting the fennel seeds and hing in oil is unnecessary.
WallisinDC
I also used the full amount of the chili powder called for. I used an Indian brand, and the resulting pickle was incendiary. Next time, I will try tomatillos, less chili powder, as well as less salt (maybe two Tbsp) and oil. And I will dry roast the fennel and hing in a separate small skillet.
Linda C
I'm thinking tomatillos could be substituted for the tomatoes this time of year. Or save for next fall when unripe/green tomatoes are more plentiful.
dan
Is it possible to use tamarind paste instead?
WallisinDC
I used tamarind concentrate and diluted it.
Ellen Oliver
Where would one get sour or unripe Roma tomatoes? I’m in CT. Thanks 🙏.
LH
The photo looks like a green (unripe) tomato. I assume that’s what the recipe calls for. Very hard to find green tomatoes in NE U.S. except in the spring and fall.
Lara
I'm going to give this a try with tomatillos. They're inexpensive, easy to source, and definitely sour.
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