Tomato Pickle
Tomato pickle- A very delicious Instant tomato pickle from Andhra Pradesh
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Pickles/Achar
Cuisine: South Indian Cuisine
Keyword: tomato pachdi, tomato pickle, tomato thokku
Author: Anjana Chaturvedi
- 1250 gms Tomato / Tamatar
- 20 gms Tamarind / Imli lime size
- 2.5 tsp Salt / Namak as per taste
- 1 tsp Fenugreek Seeds / Methidana to dry roast
- 2.5 tbsp Jaggary / Gud *
- 1/2 tsp Turmeric Powder / Haldi Powder
- 2.5 tsp Kashmiri Chilli Powder
- 1/2 cup Cooking Oil
- 1.5 tsp Mustard Seeds / Rai *
- 1/4 tsp Fenugreek Seeds / Methidana for tempering
- 8 Dried Red Chilli, Whole
- 20 Curry Leaves / Kadi Patta
- 1/4 tsp Asafoetida / Hing powder
Wash and chop tomatoes into medium size pieces.
Dry roast fenugreek seeds on low heat to a nice red colour and then grind to make a fine powder.
Heat oil in a heavy bottom pan and add mustard seeds and 1/4 tsp fenugreek seeds when seeds start to crackle then add curry leaves, whole red chilies and asafoetida.
Now add the chopped tomatoes, tamarind and turmeric.
Cover with a lid and cook on low heat till tomatoes become soft.
Now roughly mash the tomatoes with a laddle and add salt ,chili powder ,jaggary ,roasted fenugreek powder and cook till it thickens and start releasing the oil from the sides.
Remove the pan from the flame and let it cool down completely.
Fill it in a glass jar and keep refrigerated for a long shelf life.
Note-
- You can also add 1 tsp each of chana daal and urad daal in the tempering.
- No need to soak the tamarind in water ,just add dried tamarind with the tomatoes.