Instant Tomato Pickle | Andhra Tomato Pachadi

Instant Tomato Pickle | Andhra Tomato Pachadi

Instant Tomato Pickle is an all in one pickle, which means you can use this pickle for Idly, dosa, rice. It is very simple and spicy pickle which you can make and store in an airtight container for up to 2 months in the fridge.

The process of preparing this pickle is very easy just my boiling tomatoes with turmeric, oil and tamarind until they are soft and then making it into a paste. Then add the spice powder.

Instant Tomato Pickle

 

This is how my Mom prepares this pickle and I learnt this from her. For us, the pickle stays a maximum of 1 month because we use it almost for everything. Here you can adjust the spiciness of the pickle by increasing or decreasing the red chilli powder.

Step by step pictures of preparing Instant Tomato Pickle

 

Ingredients:

  • Tomatoes – 1kg
  • Tamarind a lemon size
  • Kashmiri Red chilli powder -5 to6tbsp
  • Oil -3tbsp
  • Turmeric powder -1tsp
  • Salt to taste

Dry Roast and Grind:

  • Mustard seeds – 1tbsp
  • Methi seeds/Fenugreek seeds -1tbsp

For Tempering:

  • Oil-1/4 cup tsp
  • Curry leaves a few
  • Mustard seeds-1tsp
  • Urad dal -1tsp
  • Garlic pods – 5or6
  • Dry red chillies- 4
  • Asafoetida a pinch

Preparation:

Cooking the Tomatoes:

Wash and dry the tomatoes. Cut them into small pieces and keep aside

Heat a deep bottom kadai/pan with 3tbsp of oil, slowly add the chopped tomatoes along with turmeric powder and mix well.

Cover and cook the tomatoes on medium flame till they become soft and water from the tomatoes evaporates. It takes approximately 20-25 minutes.

When the tomatoes are almost soft add tamarind and mix well. Cover and cook for another 10 minutes.

Switch off the flame and allow it cool completely.

Making the spice powder:

In the meanwhile, heat a small pan and dry roast methi seeds and mustard seeds until they turn into light brown.

Allow it cool and grind into a smooth powder. Keep aside.

Mixing the pickle:

Now take a blender, add the cooked tomatoes and grind into a coarse paste. Transfer the paste into a bowl, add Kashmiri chilli powder, grounded methi-mustard powder along with required salt. Combine everything well.

Heat a pan with oil on low flame, add mustard seeds, urad dal. When mustard seeds crackle add red chillies, curry leaves along with garlic pods and fry a minute.

Add the tomato paste to the pan and mix well. Cook for 5-10 minutes or until the oil oozes on the top. Turn off the flame. Allow it cool completely.

Store the tomato pickle in an airtight container and can keep in fridge for up to 2months.

 

Note:

Adjust red chilli powder according to your taste. I prefer my pickle to me spicy so I added 6tbsp of chilli powder.

Always use dry soon while using the pickle.

Don’t grind the tomatoes into a smooth paste keep it a little bit coarse.

While grinding the powder make sure the blender is dry and clean.

Few more delicious Recipes 

Instant mango pickle

Karam Chutney

Green Chutney

Coriander chutney

Instant Tomato Pickle | Andhra Tomato Pachadi

Instant Tomato Pickle is an all in one pickle, which means you can use this pickle for Idly, dosa, rice. It is very simple and spicy pickle which you can make and store in an airtight container for up to 2 months in the fridge.
Course chutney, Pickles
Cuisine Andhra, Indian
Keyword Instant Tomato Pickle
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 Jars
Author Pavani

Ingredients

  • Tomatoes – 1kg
  • Tamarind a lemon size
  • Kashmiri Red chilli powder -5 to6tbsp
  • Oil -3tbsp
  • Turmeric powder -1tsp
  • Salt to taste

Dry Roast and Grind:

Mustard seeds – 1tbsp

Methi seeds/Fenugreek seeds -1tbsp

For Tempering:

  • Oil-1/4 cup tsp
  • Curry leaves a few
  • Mustard seeds-1tsp
  • Urad dal -1tsp
  • Garlic pods – 5or6
  • Dry red chillies- 4
  • Asafoetida a pinch

Instructions

Cooking the Tomatoes:

  1. Wash and dry the tomatoes. Cut them into small pieces and keep aside.
  2. Heat a deep bottom kadai/pan with 3tbsp of oil, slowly add the chopped tomatoes along with turmeric powder and mix well.
  3. Cover and cook the tomatoes on medium flame till they become soft and water from the tomatoes evaporates. It takes approximately 20-25 minutes.
  4. When the tomatoes are almost soft add tamarind and mix well. Cover and cook for another 10 minutes.
  5. Switch off the flame and allow it cool completely.

Making the spice powder:

  1. In the meanwhile, heat a small pan and dry roast methi seeds and mustard seeds until they turn into light brown.
  2. Allow it cool and grind into a smooth powder. Keep aside.

Mixing the pickle:

  1. Now take a blender, add the cooked tomatoes and grind into a coarse paste. Transfer the paste into a bowl, add Kashmiri chilli powder, grounded methi-mustard powder along with required salt. Combine everything well.
  2. Heat a pan with oil on low flame, add mustard seeds, urad dal. When mustard seeds crackle add red chillies, curry leaves along with garlic pods and fry a minute.
  3. Add the tomato paste to the pan and mix well. Cook for 5-10 minutes or until the oil oozes on the top. Turn off the flame. Allow it cool completely.
  4. Store the tomato pickle in an airtight container and can keep in the fridge for up to 2months.

Recipe Notes

  • Adjust red chilli powder according to your taste. I prefer my pickle to me spicy so I added 6tbsp of chilli powder.
  • Always use dry soon while using the pickle.
  • Don’t grind the tomatoes into a smooth paste keep it a little bit coarse.
  • While grinding the powder make sure the blender is dry and clean.

If you try this recipe? Then please do take a picture and share it on Instagram with #pavaniskitchen. I really want to see it.

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