Tomato Pickle Recipe | Andhra Tomato Pachadi – Instant Tomato Pickle

Tomato Pickle RecipeTomato Pickle Recipe – This mouth-watering pickle from Andhra is so tasty that it can be eaten with plain rice or chapattis. Although it is not a traditionally made pickle recipe it is simple and yummy.

There might be different ways of making this pickle but I used the instant method of preparing. In some places it’s done by the sun dried by adding salt to increase its shelf life, it’s a lengthy process.

If one wants to store this Andhra tomato pickle for a longer period of a year or more, I recommend trying sun dried process. In order to maintain pure vegetarian, I avoided ginger and garlic in this recipe, If you wish to add you can add them as per your taste and quantity of preparation.

In my other post, I have described how to make Sun Dried Tomato Pickle, it is a time taking process. If you wish to make instant tomato pickle then this is a perfect choice.

This recipe can be stored for a week or more based on the precautions you follow. In order to increase its shelf life, you can store in a glass container and store in a refrigerator.

Tomato Pickle Recipe | Andhra Tomato Pachadi - Instant Tomato Pickle

Tomato Pickle Recipe is one of the instant pickles. Learn how to make Andhra Tomato Pachadi with step by step instructions.
Course Chutney
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 350 kcal
Author Rambabu Uppada

Ingredients

  • Firm red tomatoes - 1 kg.
  • Sesame oil - 6 spoons
  • Tamarind - 2 golf ball sized lumps
  • Green chilies - 8-10
  • Fenugreek seeds - 2 tbsp.
  • Mustard seeds - 2 tbsp.
  • Cumin seeds - 2 tbsp.
  • Asafetida - 1/2 tbsp.
  • Salt - as per your taste

Instructions

Preparation of Tomato Pickle Recipe:

  1. In a thick bottom vessel heat 3 tbsp. Sesame oil and add tomatoes.
  2. Cook until they become soft, mash roughly
  3. Soak tamarind balls in hot water to soften.
  4. Grind tamarind and green chilies, add this to above paste
  5. Heat 3 tsp. Sesame oil and add mustard seeds
  6. When they start spluttering add fenugreek seeds and saute for a second.
  7. Add asafoetida and remove from flame
  8. Pour this hot mixture into tomato tamarind paste
  9. Mix well, check and adjust seasonings
  10. Once cooled store Tomato Pickle Recipe in a glass container and refrigerate.

Rambabu Uppada

I am Rambabu Uppada, founder of Indian Recipe Info. I am fond of food, I thought of sharing my cooking experience with you all. I designed each recipe in such a way that you can simply follow my steps and prepare restaurant rich recipes at your home.

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