Tomato pickle, a staple in South Indian households, is known for its spicy, tangy flavor and long shelf life. While many modern recipes rely on mixers and grinders, the old-fashioned way — making tomato pickle without a mixer — offers unmatched texture and a rustic, authentic taste.
Whether you’re living in a hostel without a mixer, cooking traditionally, or simply want that classic hand-ground touch, this guide will show you how to make delicious tomato pickle the traditional way.
🌟 Why Make Tomato Pickle Without a Mixer?
No appliances required – perfect for minimal kitchens
Traditional taste and texture – chunkier, rustic, more flavorful
More control over ingredients
Preserves nutrients – low mechanical heat means less loss
🍅 Ingredients for Tomato Pickle (No Mixer Method)
Here’s a simple Andhra-style tomato pickle recipe made without any mixer or blender.
🔸 Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe Tomatoes | 1 kg |
| Tamarind (seedless) | 100 g |
| Red Chili Powder | 100 g (adjust to taste) |
| Turmeric Powder | 1 tsp |
| Salt | 100 g |
| Garlic (optional) | 50 g (crushed) |
| Mustard Seeds | 1 tbsp |
| Fenugreek Seeds | 1 tsp |
| Asafoetida (hing) | a pinch |
| Cold-Pressed Sesame Oil | 200–250 ml |
👩🍳 Step-by-Step Tomato Pickle Recipe Without Mixer
Step 1: Hand-Crush Tamarind
Soak tamarind in warm water for 10–15 mins.
Use your fingers to mash and squeeze into a thick pulp.
Strain using your hand or a metal sieve to remove fibers and seeds.
Step 2: Chop Tomatoes
Wash tomatoes thoroughly and chop them into small pieces.
Use a knife to make fine cuts — the smaller the better for quicker cooking.
Step 3: Cook the Tomatoes
In a thick-bottomed pan, add chopped tomatoes and cook on low heat.
Stir occasionally to prevent sticking.
Continue cooking until water evaporates and it becomes a thick paste.
Step 4: Add Tamarind Pulp
Mix in the tamarind extract.
Cook until the mixture thickens again and loses most of its moisture.
Step 5: Add Dry Spices
Add red chili powder, salt, turmeric, and crushed garlic (if using).
Mix thoroughly and cook on low flame for 10–15 minutes.
Step 6: Dry Roast & Crush Spices by Hand
In a small pan, dry roast mustard seeds and fenugreek seeds.
Crush coarsely using a mortar and pestle (traditional method).
Add them to the tomato mixture along with hing.
Step 7: Prepare the Tadka (Tempering)
Heat sesame oil until slightly smoky.
Pour hot oil over the pickle. This step boosts flavor and shelf life.
Step 8: Cool & Store
Let it cool completely.
Store in a clean, dry glass jar.
🧂 Shelf Life of Hand-Made Tomato Pickle
| Storage Type | Duration |
|---|---|
| Room Temperature | 1–2 weeks |
| Refrigerator | 2–3 months |
| With extra oil layer | Even longer! |
Always use a dry spoon and avoid water contact.
🥄 Where to Use Tomato Pickle?
With hot rice and ghee
Alongside idli, dosa, or chapati
As a spread on sandwiches or roti rolls
With curd rice for a spicy twist
🧬 Nutritional Value (per tablespoon approx.)
| Nutrient | Value |
|---|---|
| Calories | 35–45 kcal |
| Fat | 3–4 g |
| Carbs | 2–3 g |
| Fiber | 0.5 g |
| Vitamin C | High (tomatoes & tamarind) |
✅ Benefits of Traditional No-Mixer Tomato Pickle
Preserves flavor & aroma of spices
No electricity needed
Eco-friendly method
Enhanced shelf life with proper oil use
More texture and depth than mixer-made paste
🛍️ Buy Authentic Tomato Pickle Online
If you’re looking for homemade tomato pickle that’s handcrafted with traditional methods, check out MeenakshiRecipe.com:
No preservatives
Made with cold-pressed oils
Shipped across India & abroad
Available in 100g, 250g, 500g, and 1kg packs
💬 Final Thoughts
Making tomato pickle without a mixer is a beautiful, traditional process that results in a more flavorful and textured condiment. Whether you enjoy it with rice or pack it for travel, this pickle is a must-have in every Indian kitchen.
No mixer? No problem! Go back to the roots, and taste the difference.