Yellow Tomato Pickles

There are many different tomato varieties in various different colors. Lately I have been harvesting lots of yellow varieties, Waspinsicon Peach, Yellow Taxi, Beams Yellow Pear and Yellow Tommy Toe. They are so lovely, I decided to invent a yellow pickle recipe just for the yellow tomatoes.

This is a mustard pickle and of course you could use red tomatoes but it won't look as yellow.


2 kg yellow tomatoes

2 onions

5 smallish apples

4 cloves of garlic

2 green chillis

1 teaspoon of tumeric

3 teaspoons of mustard powder

3 teaspoons of mustard seeds

1/2 cup of sugar

1 1/3 cup of white wine vinegar

1/2 teaspoon of salt

1 1/2 teaspoons of coriander

Chop the tomatoes, onions, apples and garlic, combine with all the other ingredients in a large pot and bring to the boil. 

Simmer for about 1 hour until all the ingredients have broken down and some of the liquid has evaporated.

In the meantime, wash and sterilise 4 - 6 jars and lids (depending on the size). Once the pickle is ready, bottle it while still very hot and seal immediately.

This pickle is ready to eat immediately (but better if you leave it for a week) and will keep for many months in a cool dark pantry.