How to make Tomato Pickle | Andhra Tomato Pachadi

Tomato Pickle or this Andhra Tomato Pachadi makes an excellent chutney to be served for Idlies or Dosas. This is the latest addiction at home and has already made it a couple of times. This gets served for every tiffin dish that gets served.

Chutneys in the morning are always Peanut Chutney. So adding this to the plate makes a good change as well. Did you notice the bottle I have captured? Well, this came to the brim and it's almost getting over and I finally decided I must capture it before it gets completed.

I have hardly been cooking anything other than regular meals. Work has been hectic plus the blog migration seems to take forever. I am hoping the initial makeover gets done by next week. Until then these sporadic posts will make a presence.

This recipe comes from Amma's Dairy.

Recipe

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3 from 1 vote

Andhra Tomato Pachadi

Course Chutneys, Dips and Spreads

Cuisine Andhra Pradesh

By Cook Method Stovetop

By Diet Vegetarian

Author Srivalli

Ingredients

• 1/2 kg Tomato
• 20 nos Dry Red Chilies
• 1 tsp Mustard
• 1/2 tsp Methi
• Tamarind Lemon size medium
• 10 Cloves Garlic
• 1/2 cup Cooking Oil
• 1 tsp Salt

Instructions

• Wash and chop tomatoes into small pieces
• In a Kadai take 1 tsp oil, add tomatoes, salt and let it cook till the tomatoes get nicely cooked and mashed. Add the tamarind extract and let it sit.
• Next in pan add few drops of oil, roast the mustard, dry red chillies, and methi. Allow to cool and powder to a fine powder once cooled down.
• Pulse the tomatoes to a paste,
• Heat the oil till smoking point, switch off and add the garlic cloves, mustard powder to it and allow to come to cool down.
• Once the oil is cooled add to the tomato paste. Combine everything well and store in an airtight container.

Notes

When required to use, always use a dry spoon.

Stays good at room temperature for more than 10 days.

Keeps good for over a month when refrigerated.

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