Preparation of Tomato Pickle

 Preparation of Tomato Pickle

Aim of the experiment: To study the preparation and storage of tomato pickle.


1. To know the methods of preparation and preservation of tomato pickle.  

2. To know the difficulties, precautions to be taken and technical know-how of the final product’s quality.

Materials required:




Imli (Tamarind) pulp

Mustard oil

Spices (Red Chilli, garlic, ginger, cumin, black pepper, Panch phoron, clove etc.)



Chemicals and reagents: Vinegar

Relevant Information:

          Tomato is known to be a richer source of vitamins and antioxidants. it is a must-product in our day-to-day food preparation to salad baskets. A large number of processed products of tomato are available throughout the world. But we also can prepare those in our homes by adopting a few scientific methods. 


          Tomato products are prepared from ripe tomatoes and preserved by chemical preservatives or by heat application. It is made from strained tomato juice or pulp, tamarind pulp, spices, salt, sugar and vinegar, with or without onion and garlic, and contains not less than 12% tomato solids and 25% total soluble solids (TSS). Tomato, in the period of huge production and availability at cheaper prices most preferably in the latter part of winter, can be processed through various methods of preservation and stored at a cool temperature for year-round availability. Ripe tomatoes can be prepared into various value-added products like tomato tangy powder, tomato puree, tomato pickle, tomato soup powder, tomato juice,  tomato ketchup, and tomato sauce. They can also be stored by adopting different vegetable storage techniques.

Method of preparation of tomato pickle:

Recipe: Tomato pulp 1 kg, sugar 25 g, salt 10 g, garlic (chopped) 200 g [no need, when without onion and garlic], red chilli powder 5 g, cumin (1 tbs), Panch phoron (1 tbs), clove (headless) 5-10 numbers, Red chilli (dry) 10 nos, vinegar 25 ml or glacial acetic acid 5 ml, imli pulp (200 ml) and mustard oil 250 ml.

Flow Sheet for tomato pickle


Quantity of tomato taken= __________

Quantity of pulp extracted=___________

Amount of final product prepared=__________

TSS of the final product=___________˚Brix


1.      All equipment used should be rust and acid-proof.

2.      Good quality tomato fruits must be selected to obtain the best tomato pickle.

3.      Garlic may or may not be used, if not liked by the consumers. by subhrajyoti's horticulture

Hello friends, I'am Dr. Subhrajyoti , from Odisha, India. I have completed my UG & PG from OUAT and Ph.D. from JAU. During my early year of teaching, I loved to provide important information to the young agriculturists and farmers. With the suggestions from my best friend Mr. S. R. Biswal, (Ph.D. Research Scholar; website designer & content editor of (blog &YouTube), I got interested to create such an amazing platform, where I can share my knowledge to a greater range of audience and also get enriched with new ideas and knowledge. I feel privileged to be in contact with you all. I would like to thank you all for your valuable support and encouragement through viewing my articles. I will always try my best to provide the quality and latest information on this website. Thank you….

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