Tomato Pickle Recipe
Tomato pickle recipe or Andhra tomato pachadi is a traditional pickle recipe made with season’s fresh tomatoes. The traditional method for making pickle with tomatoes is laborious and takes days of preparation and also access to abundant sunshine.Here I am sharing an easy and instant method by which you can make tomato pickle in 40 minutes. It stays good for 2-3 months, it is slightly tangy, moderately spiced and very flavorful. Tastes best with steamed rice, curd rice, idli, dosa, paratha. Vegan recipe.
Servings: 20 servings
Calories: 312kcal
Ingredients
- 3 cups tomatoes chopped
- 1 teaspoon mustard seeds
- 6 teaspoons red chilli powder
- salt to taste
- 1 tablespoon tamarind paste
- 1 teaspoon jaggery
- 6 tablespoons sesame oil
To dry roast and powder:
- 2 teaspoons mustard seeds
- 1 tablespoon methi seeds/vendhayam
- 1 teaspoon turmeric powder
- 3/4 teaspoon asafoetida powder
Instructions
- Wash, pat dry and finely chop the tomatoes.
- Soak a small ball of tamarind in 1/4 cup warm water and extract thick pulp. You can also use 1/2 tablespoon thick tamarind paste instead of tamarind extract.
- Heat a pan or kadai and when hot add mustard seeds, asafoetida, turmeric powder and fenugreek seeds. Roast in low flame till the methi seeds change in color and the whole spice mixture turns aromatic. Let cool and grind to a dry powder. If you spice powders like fenugreek powder, mustard powder you can also use them.
- In the same kadai add 5 tablespoons sesame oil or gingely oil and heat it. Once hot add 1/2 teaspoon mustard seeds and let them crackle.
- Next add the chopped tomatoes and mix well. Cook in medium flame for 5-6 minutes.
- Once the tomatoes start turning soft, add salt and red chilli powder. Mix everything well and continue to cook in medium flame for 10 minutes. Instead of red chili powder you can also add roasted and powdered red chillies
- Now once the tomatoes are partly cooked add tamarind paste , jaggery and mix well.
- Add the ground spice powder and mix well.
- Cook for 12-15 minutes, till the tomato mixture are well cooked and starts to leave out oil.
- Additional Seasoning- Sometimes I add this additional seasoning when I have a good stock if garlic.Heat 3 tablespoons oil in a small pan. Once the oil is hot add 6 garlic cloves, halved, handful of curry leaves and saute until they crisp up. Add this hot seasoning and mix well.Finally add 1 tablespoon gingely oil, mix well and remove from flame. Cool thoroughly to room temperature and store in a clean, dry glass bottle or jar. Tomato pachadi is ready to be served. Always use a clean spoon, preferably wooden, to serve pickles. This Andhra tomato pickle will keep well for up to 3 months in refrigerator.
Notes
1. Adding oil towards the end acts as preservative, so do add that oil.
2. Add gingely oil (nallennai) for best flavor and authentic taste.
3. Mustard also acts as preservative.
2. Add gingely oil (nallennai) for best flavor and authentic taste.
3. Mustard also acts as preservative.
Nutrition
Serving: 20g | Calories: 312kcal