In Indian kitchens, pickles are more than just condiments—they are stories of tradition, care, and intense flavors. Among the many beloved varieties, tomato pickle holds a special place for its spicy-tangy taste and quick preparation. Traditionally, some pickles are sun-dried for longer shelf life, but not everyone has the time, weather, or setup for that. So, here’s a complete guide to making tomato pickle without sun-drying — fast, easy, and incredibly delicious.
Whether you’re a beginner in pickle-making or looking for a quick alternative, this no-drying tomato pickle recipe is perfect for home use, hostel life, or even gifting.
🌟 Why Make Tomato Pickle Without Drying?
✅ No need for sunny weather
✅ Saves time – ready in under 1 hour
✅ Great for those in apartments or colder regions
✅ Tastes just as good (sometimes better!)
✅ Easy to make in small or large quantities
🍅 Ingredients for Instant Tomato Pickle (No Drying Needed)
| Ingredient | Quantity |
|---|---|
| Ripe red tomatoes | 1 kg |
| Tamarind (seedless) | 100 g |
| Red chili powder | 80–100 g (adjust to taste) |
| Turmeric powder | 1 tsp |
| Salt | 100 g (or to taste) |
| Garlic (optional) | 50 g (crushed) |
| Mustard seeds | 1 tbsp |
| Fenugreek seeds | 1 tsp |
| Asafoetida (hing) | a pinch |
| Cold-pressed sesame oil | 200–250 ml |
👩🍳 How to Make Tomato Pickle Without Drying – Step-by-Step
Step 1: Wash and Chop Tomatoes
Use fully ripe, juicy tomatoes for best results.
Wash thoroughly and chop them into small pieces.
Step 2: Cook the Tomatoes
In a large pan, add the chopped tomatoes.
Cook on medium heat until all moisture reduces and it forms a thick paste.
Stir regularly to avoid burning.
Step 3: Add Tamarind
Soak tamarind in warm water, extract the pulp, and strain.
Add this to the tomato mixture and cook again until thick.
Step 4: Add Spices
Add turmeric, red chili powder, and salt.
Add crushed garlic (optional).
Continue to stir and cook for another 10–15 minutes.
Step 5: Prepare the Spice Powder
In a small pan, dry roast mustard and fenugreek seeds.
Cool and grind to a coarse powder.
Add to the tomato mixture along with a pinch of hing (asafoetida).
Step 6: Add Oil
Heat sesame oil in a pan until hot (but not smoking).
Add to the tomato mixture and stir well.
Cook for another 5 minutes and turn off the flame.
Step 7: Cool & Store
Let the pickle cool completely.
Store in a clean, dry glass jar or ceramic pot.
Add a layer of sesame oil on top to improve shelf life.
🧂 Shelf Life of Non-Dried Tomato Pickle
| Storage Type | Duration |
|---|---|
| Room Temperature | 7–10 days |
| Refrigerator | 2–3 months |
| With extra oil layer | Up to 4 months |
Always use a dry spoon to serve the pickle. Avoid water contact to prevent spoilage.
🧬 Nutritional Value (Approx per Tablespoon)
| Nutrient | Value |
|---|---|
| Calories | 35–45 kcal |
| Fat | 3–4 g |
| Carbohydrates | 2–3 g |
| Fiber | 0.5 g |
| Vitamin C | High |
| Antioxidants | Rich (from tomatoes, garlic, spices) |
🥗 Benefits of Tomato Pickle Without Drying
Quick to prepare – no need to wait for days
Preserves nutrients from tomatoes and spices
Suitable for all seasons
Easier to maintain freshness in cold or humid climates
Customizable spice level
🛍️ Want Homemade Tomato Pickle Without Drying?
Try Meenakshi Recipe’s Homemade Tomato Pickle —
Made in small batches with:
Ripe tomatoes
Cold-pressed sesame oil
No artificial preservatives
Traditional Andhra-style flavors
Ships across India and internationally
Visit: MeenakshiRecipe.com
Available in: 100g, 250g, 500g & 1kg packs
🍽️ Best Ways to Enjoy Tomato Pickle
With steaming hot rice and a dollop of ghee
Spread on chapati or dosa
Alongside curd rice
As a side for upma, pongal, or even sandwiches
💬 Final Words
Tomato pickle without drying is a blessing for those who want the full traditional flavor without the wait or weather dependence. Easy to make and incredibly versatile, this pickle is a delicious addition to any Indian meal.
Skip the sun. Keep the spice. Savor every bite.