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tomato pachdi
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5 from 3 votes

Tomato Pickle

Tomato pickle- A very delicious Instant tomato pickle from Andhra Pradesh
Prep Time10 mins
Cook Time35 mins
Total Time45 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.


  1. You can also add 1 tsp each of chana daal and urad daal in the tempering.
  2. No need to soak the tamarind in water ,just add dried tamarind with the tomatoes.