Low Sodium Tomato Pickle
Savor the tangy and spicy delights of this Low Sodium Tomato Pickle, a healthier twist on a classic condiment! Perfect for those who want to cut down on sodium without compromising flavor, this recipe combines ripe tomatoes with aromatic Indian spices like mustard seeds, fenugreek, and curry leaves. With the addition of tamarind paste for a sour kick and a touch of optional honey to balance the heat of chili powder, every bite bursts with bold, vibrant taste. Made with nutrient-packed sesame oil, garlic, and apple cider vinegar, this pickle is easy to prepare in just under 40 minutes. Store it in the fridge to enjoy as a zesty side dish or a topping for rice, sandwiches, or flatbreads. Whether you're updating your pantry with low sodium options or exploring homemade pickling, this tomato pickle is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 medium (approximately 500g) Ripe tomatoes
- 1 teaspoon Mustard seeds
- 1 teaspoon Fenugreek seeds
- 2 teaspoons Red chili powder (low sodium)
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Tamarind paste
- 2 tablespoons Sesame oil
- 10 leaves Curry leaves
- 5 cloves (finely chopped) Garlic cloves
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Raw honey (optional, for a touch of sweetness)
Instructions
Wash and pat dry the tomatoes. Chop them into small pieces and set aside.
Dry roast fenugreek seeds in a pan over low heat until fragrant (about 1-2 minutes). Remove from heat and grind into a fine powder.
Heat sesame oil in a heavy-bottomed pan on medium heat. Add mustard seeds and let them splutter.
Add curry leaves and chopped garlic to the pan. Sauté for 1-2 minutes until the garlic is lightly golden.
Add the chopped tomatoes to the pan. Stir well and cook uncovered for 10-12 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
Stir in turmeric powder, red chili powder, ground fenugreek powder, and tamarind paste. Mix thoroughly.
Continue cooking the mixture for another 5 minutes, stirring frequently to ensure the spices are well incorporated.
Turn off the heat and let the mixture cool slightly. Stir in the apple cider vinegar and raw honey (if using). Adjust to taste.
Transfer the pickle to a clean, sterilized jar. Allow it to cool completely before sealing the jar tightly.
Store in the refrigerator to preserve freshness. The pickle can be enjoyed immediately but tastes even better after resting for a day or two.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 80.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 6310 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
