Tomato pickle recipe, a simple, instant, tasty and best tomato pachadi Andhra style preparation
In many Telugu speaking homes you will find that most culinary conversations center around pickle making, chutney recipes and more. I have numerous hand written recipes that I have gotten off such conversations. I am sharing one such gem that is an addictively tasty, fresh tomato pickle. An easy tomato pickle prepared in Andhra style that is “not a long lasting” pickle. Yes, it has a very short shelf life i.e two days at room temperature but can be refrigerated for a week. Whenever I make this pachadi, it does not last us more than 4 or 5 days. And I regularly make it when I have guests come over for a meal. It is so so good.
My organic garden is giving me a good yield of heirloom tomatoes which I put to good use by making a batch of tomato pachadi. This easy andhra pickle tastes best when made with a mix of heirloom and hybrid tomatoes which has a balance of sweet and sour flavors. Very minimal ingredients and there is no grinding involved as its more of a saucy, chunky tomato chutney. An andhra tomato pickle recipe that couldn’t get any simpler. 🙂 You will find a hint of asafoetida and is moderately spiced with a mix of dry red chilis and red chili powder. It is made without tamarind and without garlic but if you like garlic flavor, omit asafoetida and throw in a couple of crushed garlic cloves in the tempering.
best tomato pickle
I love the simplicity of this instant tomato relish and the versatality of its uses. It can be served with tiffins like idli, dosa, pongal, rice and roti. It is delicious as a dip or a salsa with chips. A vibrant orange red homemade tomato pachadi with sweet, tangy, spicy flavors and a gem among veg andhra pickles.
Tomatoes - 2 kgs, wash, cut into half and slice each half into 10-12 thin slices
Salt - 2 1/2 to 3 tbsps
Sugar - 1 tsp (optional)
Oil - 200 ml
Mustards seeds - 1 tsp
Cumin seeds - 1 tsp (optional)
Urad dal - 1 tbsp
Dry red chilis - 6, tear and de-seed
Curry leaves - 4-5 sprigs
Asafoetida - 1 heaped tsp
Red chili powder - 2 1/2 tbsps (can be increased by another 1/2 tbsp)
Method for making Andhra Tomato Pickle Recipe
Wash the tomatoes and slice them into slightly thin long pieces. Set aside.
Heat 50 ml oil in a large vessel, add the tomatoes and cook on high flame for 2 mts. Reduce flame and cook for at least an hour or so. Mix the tomatoes once in a while. Continue to cook till the water is almost evaporated. Towards the end of the cooking process, keeping mashing the tomatoes lighly with a ladle. It should be like a thick yet slightly loose consistency chunky sauce. Turn off flame.
Heat 150 ml oil in a separate pan. Once hot, add mustard seeds and allow to splutter. Add urad dal and dry red chilis and allow the dal to turn red. Add curry leaves, asafoetida and mix for a few secs. Turn off flame and allow to cool for a mt before adding the red chili powder. Mix and add this tempering immediately to the cooked tomato mixture.
Now turn on flame, add 2 1/2 tbsps salt and cook the tomato mixture till the oil floats on top. Check the salt and if required add more. Turn off flame. Cool completely and remove to a serving vessel.
Serve with any tiffin like idli and pongal OR with rice OR as a dip or salsa with chips.
Use heirloom tomatoes or a mixture of heirloom and hybrid variety of tomatoes. Use 750 gms hybrid variety and 1250 gms heirloom variety.
Do not skimp on the oil.
If using cumin seeds, add them after the mustard seeds splutter along with urad dal.
You can increase the amount of red chili powder based on your taste preference.
Be careful when you add red chili powder to the tempering. Please tie a cloth around your nose and mouth when adding red chili powder to the tempering. It can give out an aroma that is slightly harsh on the senses. See that the oil is hot but not very hot when adding chili powder.
Ensure you do not burn the red chili powder in the tempering.
The quantity of salt will vary according to the sourness of the tomatoes.
You can add a tsp of jaggery or sugar if the tomatoes are too sour.
It can be stored at room temperature for only 48 hours during winters. During summer months, it should be refriegrated on the day of preparation. You can store in the fridge upto 6-7 days. Not more than a week.
By Sailu Published:
Tomato pickle recipe made with heirlook fresh tomatoes & no garlic. How to prepare tomato pickle andhra style or tomato pachadi that's easy, instant & best.