Though, this is not a Tomato Pickle ( Tomato thokku Pachadi ) which is an andhra style recipe that we preserve it for year long, but a substitute and you can preserve this pickle in refrigerator for 7 to 10 days..and have it whenever you feel like to feel the taste of andhra tomato pickle :-)
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| Tomato Pickle |
Ingredients :
- Grind the Tomatoes & get a slightly chunky tomato pulp ( DON'T ADD ANY WATER) & don't require to make a fine paste.
- Take this tomato pulp into a pan and add turmeric powder, salt, red chili powder, tamarind and give a nice stir & cook this under low heat.
- After some time, you start noticing tomato pulp started cooking and leaving water slowly.
- Let it cook slowly under low heat, after some time you can see the tomato pulp cooked well and evaporating all the moisture.
- As seen in the above pic this consistency is good, don't make it too dry. turn off the heat & keep it aside and prepare the seasoning for the tomato pickle.
- Let the pickle be cooked with the seasoning for few seconds and turn of the heat.
Preferably, leave the tomato pickle to be cool down to the room temperature and best to leave it to set for 1 day, so that it would bring a nice taste and flavor once it settles down well for few hours, rather eating immediately.
Tomatoes - 5 to 6 medium sized
Tamarind (seedless) - a small lemon sized
Turmeric powder - 1 tea spoon
Red chili powder - 2 table spoons
Methi seeds / Fenugreek seeds powder - 1/2 table spoon
Salt - As per the taste
For Seasoning:
Oil - 1 to 2 table spoons
Curry Leaves - 4 to 5
Asafetida / Hing - 1/2 tea spoon
Preparation :
- Wash the tomatoes and cut each tomato into 2 halves, remove the seeds.
Note : The seeds or the middle hard portion in the tomato is not too good for the digestion.
Oil - 1 to 2 table spoons
Dry Red chilli - 1 or 2
Jeera / Urad dal / Split moong dal / Mustard seeds / split chickpea dal - 2 table spoonsCurry Leaves - 4 to 5
Asafetida / Hing - 1/2 tea spoon
Preparation :
- Wash the tomatoes and cut each tomato into 2 halves, remove the seeds.
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| Tomato pickle |
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| Tomato pickle |
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| Tomato pickle |
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| Tomato Pickle |
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| Tomato Pickle |
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| Tomato Pachadi |
- As seen in the above pic this consistency is good, don't make it too dry. turn off the heat & keep it aside and prepare the seasoning for the tomato pickle.
- For seasoning, heat the oil in the pan and start adding all the seasoning ingredients one by one except the hing and fry them under low heat.
- Add the methi seeds powder / fenugreek seeds powder to the seasoning and fry all the seasoning,
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| Tomato Pickle |
- After few seconds, add the asafetida / hing to the seasoning, you can feel the nice aroma...
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| Tomato pickle |
- Once the seasoning is fried enough, add the cooked tomato pickle to the seasoning pan and mix well with the seasoning.
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| Tomato pachadi |
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| Andhra Tomato Pachadi |
Preferably, leave the tomato pickle to be cool down to the room temperature and best to leave it to set for 1 day, so that it would bring a nice taste and flavor once it settles down well for few hours, rather eating immediately.
After few hours or preferably next day… The Tomato pickle / Tomato pachadi is all yours to enjoy !
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