Easy Tomato Mint Pickle (Healthy Pickle Recipe)

Ingredients

• 2 mediumtomatoes
• to tastesalt
• 2.5 ml (½ tsp)lemon
• 2 clovesgarlic
• 15 g (1 cup)fresh mint
• 2–3green chillies

Instructions

1. 1

   Boil the tomatoes

   Boil the tomatoes until cooked, then remove their skins.

2. 2

   Blend the pickle

   Put the boiled tomatoes in a blender with the mint, garlic, green chilli, lemon and salt. Blend until smooth.

3. 3

   Transfer to a bowl

   Spoon the blended pickle into a bowl.

4. 4

   Finish and serve

   Add lemon juice and mix well. Serve alongside your dish.

What is tomato mint pickle?

Tomato mint pickle is a tangy, herb-forward accompaniment, served in a small amount alongside a main dish. In this recipe, cooked tomatoes make a soft base, while mint, garlic and green chilli bring freshness and pungency.

Pickles and chutneys are made in many styles across Asian cuisines; this quick blended version is not preserved for long-term storage. Cooking and peeling the tomatoes first helps the mixture turn smooth and mellow.

Nutrition and macros by portion

The nutrition label shows one serving as written: 30 calories, 1g protein, 3g carbs, 0g fat.

The tomatoes provide most of the carbohydrate, while the mint, garlic and chillies contribute smaller amounts. This recipe contains very little fat and only a modest amount of protein; pair it with a main dish that includes a protein source and a filling staple.

Why cook and peel the tomatoes?

Cooked tomatoes blend more readily than raw ones and give the pickle a soft, cohesive texture. Peeling removes the loosened skins, which can otherwise leave flecks in the finished paste.

Mint, garlic and chilli

Fresh mint gives the pickle its distinctive cool, fragrant note, while garlic adds savoury depth. Green chillies bring heat, so their strength will affect the final taste.

Start with two chillies if you prefer a milder result, or use three for more bite. Remove the seeds before blending to temper the heat further.

Getting the texture right

Blend until the mixture is smooth, stopping to scrape down the sides if leaves or garlic cling to the blender. The cooked tomatoes provide moisture, so no extra liquid is specified.

Taste after blending and adjust the salt or lemon to suit your palate. Add the finishing lemon juice gradually, mixing it through before serving.

Timing and serving

The recipe takes 20 minutes in total, including boiling the tomatoes; the exact cooking time can vary with their size and ripeness. They are ready when cooked through and easy to peel.

Serve the pickle in a small bowl as a bright contrast to a savoury main meal. It also works as a condiment alongside rice, flatbreads or cooked vegetables.

Making it to your taste

Adjust the chilli level before blending, since the heat is harder to moderate once it is mixed through. A little extra lemon can sharpen the flavour, while salt helps bring the tomato and mint together.

Recipe notes & tips

• Choose ripe tomatoes so they soften and blend easily.
• Let the boiled tomatoes cool enough to handle before peeling.
• Blend the mint thoroughly for an even, smooth texture.
• Begin with two green chillies and add more only if you want extra heat.
• Stir in the finishing lemon juice just before serving.

Variations

• Milder chilli: remove the seeds before blending to soften the heat.
• Coarser texture: pulse briefly and stop before the mixture becomes completely smooth.
• More mint: add extra fresh mint for a stronger herbal flavour.
• Sharper finish: add the lemon juice gradually and stop when the pickle tastes bright enough.
• Garlic-forward: add another clove if you prefer a more pronounced savoury note.

Common mistakes to avoid

• Leaving the skins on: peel the tomatoes after boiling so the finished paste is smoother.
• Blending before the tomatoes are cooked: boil them until soft enough to blend easily.
• Adding too much chilli at once: start with two and taste before using the third.
• Expecting a preserved pickle: this is a fresh accompaniment, so keep it chilled and use it promptly.
• Skipping the final mix: stir in the lemon juice evenly before serving.

How to store

Keep leftovers in a clean, covered container in the fridge and use within 2–3 days. Serve chilled or let it lose its refrigerator chill briefly; avoid leaving it at room temperature for an extended period.

Frequently asked questions