Low Sodium Tomato Pickle

Bursting with bold flavors and crafted with heart-healthy care, this Low Sodium Tomato Pickle is the perfect condiment to elevate any meal. Made with ripe, juicy tomatoes and a blend of aromatic spices, this pickle balances tangy tamarind, a hint of apple cider vinegar, and an optional touch of honey for natural sweetness. Dry-roasted fenugreek seeds and fresh curry leaves infuse each bite with authentic South Indian flair, while the absence of added sodium makes it a guilt-free indulgence. Easy to prepare in under 40 minutes, this refrigerator-friendly pickle pairs beautifully with rice, flatbreads, or even as a vibrant topping for grilled proteins. Whether you’re looking for a homemade alternative to high-sodium condiments or simply craving a bold burst of flavor, this health-conscious recipe is an irresistible addition to your pantry!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Wash and pat dry the tomatoes. Chop them into small pieces and set aside.

Step 2

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.

Step 3

Heat sesame oil in a heavy-bottomed pan on medium heat. Add mustard seeds and let them splutter.

Step 4

Add curry leaves and chopped garlic to the pan. Sauté for 1-2 minutes until the garlic is lightly golden.

Step 5

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.

Step 6

Stir in turmeric powder, red chili powder, ground fenugreek powder, and tamarind paste. Mix thoroughly.

Step 7

Continue cooking the mixture for another 5 minutes, stirring frequently to ensure the spices are well incorporated.

Step 8

Turn off the heat and let the mixture cool slightly. Stir in the apple cider vinegar and raw honey (if using). Adjust to taste.

Step 9

Transfer the pickle to a clean, sterilized jar. Allow it to cool completely before sealing the jar tightly.

Step 10

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

Serving size	(2597.7g)

Amount per serving	% Daily Value*
Calories	833.2

Total Fat 35.2g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 138.9mg	0%
Total Carbohydrate 125.2g	0%
Dietary Fiber 35.1g	0%
Total Sugars 80.5g
Protein 26.1g	0%

Vitamin D 0IU	0%
Calcium 331.0mg	0%
Iron 10.9mg	0%
Potassium 6310.0mg	0%

*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.

Source of Calories

Fat: 34.4%

Protein: 11.3%

Carbs: 54.3%