Tomato Price Hike: 11 delicious & healthy tomato substitutes to try

Many regional Indian curries are incomplete without the little humble red tomato. And as per reports, the cost of tomatoes has surged around 50% in the past 10-15 days. According to a TOI report, the official data indicates retail prices have risen between 25% and 100% across various states within a month. As per retail price statistics from the Ministry of Consumer Affairs, the national average retail prices rose by 27% between October 19 and November 19, from Rs 36/kg to Rs 46/kg. This hike has surely impacted the grocery budget of Indian households, but fret not, we have got some effective and healthy substitutes for tomatoes that you can give a try. Take a look.

According to a PMC study, tomatoes are an important source of vitamin C, potassium, folic acid, and carotenoids, such as lycopene. Carotenoids are the pigments synthesized during fruit ripening and responsible for the final red color of the tomato. Consumption of tomato and tomato-based products contribute to the absorption of carotenoids and lycopene in human serum. Tomatoes also contain other active compounds, namely, neoxanthin, lutein, α-cryptoxanthin, α-carotene, β-carotene, cyclo lycopene, and β-carotene 5, 6-epoxide. These components provide synergistic effects against various threats. Latest research highlights the relationship between consuming tomatoes and its products with reduced risk of various maladies like obesity, hyperglycemic and hypercholesterolemic attributes, cardiovascular disorders, and cancer insurgences.

It's tangy and sweet as tomatoes and is inexpensive too. All you need to do is just add a teaspoon or tablespoon of it to your curry and you are good to go.

It has a distinctive sweet, sour, and fruit flavour and all you need to do is add some when the curry, soup, stew, or chutneys are partially cooked.

All you need to do is, soak some tamarind for 15-20 minutes, extract the pulp and remove the seeds. Strain it and add it to thicken the curry.

While it is a winter product, one can always dry them, blend them into a powder, and use them to make food tangy.

Bottle Gourd has a natural subtle tanginess in it and adding it to curry or stew is always a smart hack one can swear by.

In place of tomatoes, you may also add plain yogurt. It is suggested to use 2-3 days old curd, which has a little sourness in its aftertaste.

Also known as sirka, it has a very pungent smell, hence one should be very careful with the quantity while adding it to soups or curry.

It's a green coloured fruit and can be used to make food tangy by adding sun-dried fruit slices.

One can also use soaked kokum in place of tomatoes to get the similar tanginess.

One can also use red bell peppers, as they are sweet, juicy, and packed with vitamins A and C. When roasted or blended, they provide a rich, vibrant base for sauces, soups, and salsas. They also mimic the color of tomatoes, making them a perfect visual substitute too.

You can also try packaged tomato ketchup, make sure to go for the zero-sugar ones or low-sugar ketchup made from tomato alternatives like red peppers, carrots, or beets, as it provide the familiar tomato taste without relying on actual tomatoes.

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