tomato pickle recipe | tomato pachadi recipe | tomato achar recipe

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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 pachadi recipetomato 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.

tomato pickle recipefurthermore, 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:

5 from 3 votes
tomato pachadi recipe
tomato pickle recipe | tomato pachadi recipe | tomato achar recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
easy tomato pickle recipe | tomato pachadi recipe | tomato achar recipe
Course: pickle
Cuisine: south indian
Servings: 1 jar
Author: Hebbar's Kitchen
Ingredients (1 cup = 250 ML)
  • 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
  • tbsp kashmiri red chilli powder / lal mirch powder
  • 1 tsp salt adjust to taste
  • ½ tsp jaggery / gud optional
for tempering:
  • 2 tsp oil
  • 1 tsp mustard seeds / rai
  • pinch of hing / asafoetida
  • 5 cloves garlic chopped
  • 1 dried red chilli broken
  • few curry leaves
Instructions
  1. firstly, heat oil and add in tomatoes.
  2. saute for a minute making sure is oil is coated well to tomatoes.
  3. now cover and simmer for 10 minutes.
  4. after 10 minutes, tomatoes have cooked completely turning soft and mushy.
  5. add in ½ cup tamarind extract and mix well.
  6. again cover and simmer for 10 more minutes.
  7. now the mixture has turned thick and saute till oil is released from sides.
  8. add methi-mustard powder, turmeric, chilli powder, salt and jaggery.
  9. saute on low flame till the spices gets cooked well.
  10. pour the garlic tempering over tomato pickle and mix well.
  11. finally, serve tomato pickle along with rice, idli or dosa.

how to make tomato pickle with step by step photo:

  1. firstly, in a large kadai heat 2 tbsp oil and add in 6 large tomatoes chopped.
    tomato pickle recipe
  2. saute for a minute making sure is oil is coated well for tomatoes.
    tomato pickle recipe
  3. now cover and simmer for 10 minutes.
    tomato pickle recipe
  4. after 10 minutes, tomatoes have cooked completely turning soft and mushy.
    tomato pickle recipe
  5. add in ½ cup tamarind extract and mix well. adjust the amount of tamarind based on tanginess of tomatoes.
    tomato pickle recipe
  6. again cover and simmer for 10 more minutes.
    tomato pickle recipe
  7. now the mixture has turned thick and saute till oil is released from sides.
    tomato pachadi recipe
  8. 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.
    tomato pachadi recipe
  9. further saute on low flame for 2 minutes.
    tomato pachadi recipe
  10. transfer to a small pestle and crush to fine powder.
    tomato pachadi recipe
  11. transfer the prepare methi-mustard powder over cooked tomato.
    tomato pachadi recipe
  12. also add ½ tsp turmeric, 1½ tbsp chilli powder, 1 tsp salt and ½ tsp jaggery.
    tomato pachadi recipe
  13. saute on low flame till the spices gets cooked well.
    tomato achar recipe
  14. now prepare the tempering, by heating 2 tsp oil.
    tomato achar recipe
  15. add in 1 tsp mustard seeds and pinch of hing.
    tomato achar recipe
  16. also add 5 cloves garlic, 1 dried red chilli and few curry leaves.
    tomato achar recipe
  17. allow to splutter on low to medium flame.
    tomato achar recipe
  18. pour the tempering over tomato pickle and mix well.
    tomato achar recipe
  19. finally, serve tomato pickle along with rice, idli or dosa.
    tomato pickle recipe

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.

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15 COMMENTS

  1. Thank you for this. Can you pls share the method by burning the tomato on fire and removing it’s peel. I don’t know the method, but the process involves this step that I’m sure of. I’m looking everywhere and couldn’t find this style of tomato pickle.

  2. Yumm !!! I have tried the recipe and it came out really good!! Hubby was super happy!! Thank you so much for this yumm recipe!!

  3. what brand Kashmiri red chilli powder do you use, especially for this recipe? I want to try making the pickle, looks delicious!!!

  4. Tomato thokku was superb.It tasted yummy but wasn’t red to look at!Is it bcoz of tamarind?

  5. Looks yummmmmmyy.
    Will try once the tomatoes price come down ( its expensive right now)
    thanks for nice pickle.

Comments are closed.