tomato pickle recipe | tomato pachadi recipe | tomato achar recipe or andhra tomato pickle recipe with detailed photo and video recipe. basically a cooked tomato concentrate, spiced with pickle spices, specifically used as a condiment to enhance taste and staple. the most common spices used in tomato pickle recipe is asafoetida, red chili powder, turmeric, and fenugreek with the sourness of ripe tomatoes.
tomato pickle recipe | tomato pachadi recipe | tomato achar recipe or andhra tomato pickle recipe with step by step photo and video recipe. perhaps one the simple yet tastiest pickle recipe which can be prepared within minutes. the best part of tomato pickle is it can served either as relish to improvise the staple or as chutney to idli, dosa or even upma recipes. unlike other traditional pickle recipes, it does not have a strong and pungent flavour and comparatively mild in flavour.
i have shared already the popular tomato chutney and tomato thokku recipe which shares same characteristics, yet subtly differs from each other. each recipe differs with the spices added to it and hence ends up being either chutney, thokku or andhra tomato pickle recipe. in this the combination of fenugreek powder, red chili powder with mustard powder gives it a achari flavour. while some even add jeera or cumin seeds while roasting, but i personally do not prefer it and hence i have not added. further, the concentrated tomato paste is tempered with slit garlic cloves which gives the additional flavour to this tomato pachadi recipe.
furthermore, some important tips and recommendations for a perfect and spicy tomato pickle recipe. firstly, i always recommend to use ripe tomatoes for any tomato based condiment recipes. basically it adds the sweet and sour taste the final product with the added spices. secondly, i have added 1½ tbsp of red chilli powder and i reckon it should be sufficient with medium spice level. however if you prefer it be hot, then you can increase it to 3-4 tbsp as per preference. lastly, i have also added jaggery for extra sweetness for tomato pachadi recipe. this is again completely optional and can be ignored safely.
finally i would like to highlight my other pickle recipes collection from my blog with the tomato pickle recipe. this mainly includes, chili pickle, mango pickle, lime pickle, carrot pickle, amla pickle, capsicum chutney and onion chutney recipe. in addition i request you to check my other recipes collection like,
tomato pickle or tomato pachadi video recipe:
recipe card for tomato pickle or tomato pachadi:
- 2 tbsp oil
- 6 large tomatoes, chopped
- ½ cup tamarind extract
- 1 tbsp methi / fenugreek seeds
- 1 tbsp mustard seeds / rai
- ½ tsp turmeric / haldi
- 1½ tbsp kashmiri red chilli powder / lal mirch powder
- 1 tsp salt, adjust to taste
- ½ tsp jaggery / gud, optional
- 2 tsp oil
- 1 tsp mustard seeds / rai
- pinch of hing / asafoetida
- 5 cloves garlic, chopped
- 1 dried red chilli, broken
- few curry leaves
- firstly, heat oil and add in tomatoes.
- saute for a minute making sure is oil is coated well to tomatoes.
- now cover and simmer for 10 minutes.
- after 10 minutes, tomatoes have cooked completely turning soft and mushy.
- add in ½ cup tamarind extract and mix well.
- again cover and simmer for 10 more minutes.
- now the mixture has turned thick and saute till oil is released from sides.
- add methi-mustard powder, turmeric, chilli powder, salt and jaggery.
- saute on low flame till the spices gets cooked well.
- pour the garlic tempering over tomato pickle and mix well.
- finally, serve tomato pickle along with rice, idli or dosa.
how to make tomato pickle with step by step photo:
- firstly, in a large kadai heat 2 tbsp oil and add in 6 large tomatoes chopped.
- saute for a minute making sure is oil is coated well for tomatoes.
- now cover and simmer for 10 minutes.
- after 10 minutes, tomatoes have cooked completely turning soft and mushy.
- add in ½ cup tamarind extract and mix well. adjust the amount of tamarind based on tanginess of tomatoes.
- again cover and simmer for 10 more minutes.
- now the mixture has turned thick and saute till oil is released from sides.
- in another pan, dry roast 1 tbsp methi and 1 tbsp mustard seeds. reduce the amount of methi and mustard if you do not prefer.
- further saute on low flame for 2 minutes.
- transfer to a small pestle and crush to fine powder.
- transfer the prepare methi-mustard powder over cooked tomato.
- also add ½ tsp turmeric, 1½ tbsp chilli powder, 1 tsp salt and ½ tsp jaggery.
- saute on low flame till the spices gets cooked well.
- now prepare the tempering, by heating 2 tsp oil.
- add in 1 tsp mustard seeds and pinch of hing.
- also add 5 cloves garlic, 1 dried red chilli and few curry leaves.
- allow to splutter on low to medium flame.
- pour the tempering over tomato pickle and mix well.
- finally, serve tomato pickle along with rice, idli or dosa.
notes:
- firstly, cook the tomatoes on low-medium flame, else they might burn.
- also the pickle stays good for 2 months when stored in airtight container and refrigerated.
- additionally, adding garlic is completely optional, however enhances the flavour.
- finally, tomato pickle taste great when prepared spicy and tangy.
what brand Kashmiri red chilli powder do you use, especially for this recipe? I want to try making the pickle, looks delicious!!!
its pattu brand..thank you very much.. do try out more recipes and share your feedback with us
Yummy and tangy
thank you very much.. do try out more recipes and share your feedback with us
Tomato thokku was superb.It tasted yummy but wasn’t red to look at!Is it bcoz of tamarind?
it is because of red chilli..
Looks yummmmmmyy.
Will try once the tomatoes price come down ( its expensive right now)
thanks for nice pickle.
hehehe… thank you very much.. do try out more recipes and share your feedback with us