Tomato pickle, also known as Thakkali Oorugai in Tamil, Tamata Pachadi or Tomato Nilava Pachadi in Telugu, and Tamatar Achar in Hindi, is a popular Indian condiment made with ripe, juicy tomatoes, states Indian Healthy Recipes. It is characterized by its tangy, spicy, and sometimes slightly sweet flavor profile. This flavorful pickle adds a burst of zest to any meal, enhancing dishes like rice, idli, dosa, paratha, chapati, or even sandwiches and burgers. 

Indian pickles are traditionally prepared by sun-drying the main ingredient, but a faster stove-top or oven-baked method is also widely used, especially in colder climates. The recipe typically involves cooking chopped tomatoes with tamarind until they soften and become mushy, then adding spices like red chili powder, fenugreek powder, mustard powder, and salt. Garlic and curry leaves are often added to the tempering for a more pungent flavor and aroma. The mixture is cooked until the oil separates, then cooled and stored in an airtight jar. 

Tomato pickle, like many other Indian pickles, is more than just a flavor enhancer. Tomatoes, a primary ingredient, are rich in lycopene, a powerful antioxidant that helps combat oxidative stress and inflammation, potentially reducing the risk of heart disease and some cancers. They also provide essential vitamins and minerals like vitamin C, vitamin K, potassium, and folate, which contribute to overall well-being and a stronger immune system. Spices like fenugreek and mustard seeds, also found in tomato pickle, are known to possess digestive properties, soothing gastrointestinal discomfort. Some methods of making tomato pickle involve fermentation, which produces beneficial bacteria (probiotics) that promote gut health and improve digestion.