When I spot juicy red tomatoes, what do I do with them?! Of course, I pick them up in abundance. The next thing I do is prepare this instant Andhra style Tomato Pachadi, a Tomato pickle that can be made in a jiffy. So, Amma is an expert with this recipe and the first time I tasted it, I fell in love with it. Most of the times in Bangalore, we get hybrid variant of tomatoes that are very firm. Having grown up having country tomatoes that are juicier, I jump up at the opportunity as soon as I spot them. Now, this recipe works best with juicy tomatoes that are quite tangy. This Pachadi or a pickle is unique as it has all ingredients required for an Andhra style pickle but really does resemble chutney. This goes really well with idli/dosa as a side dish and can be had as an accompaniment for rice too. This stays well in the fridge for over a week. I love adding a lot of garlic with this Tomato Pickle and if you love tanginess, this would be a sure shot winner in your kitchen.
To make Andhra Tomato Pachadi | Instant Tomato Pickle
What I used –
- Ripe Tomatoes, 6 large
- Tamarind, a small marble sized
- Gingely Oil, 1 teaspoon + 2 tbsp
- Garlic Pods, 15-20
- Red Chilli Powder, 5 tsp
- Dried Red Chillies, 1 or 2
- Mustard Seeds, 1 tsp
- Fenugreek/Methi Seeds, ½ tsp
- Asafoetida/Hing, a generous pinch
- Salt, 1 teaspoon (adjust as needed)
How I made –
1. Wash and wipe the tomatoes dry. Chop them up roughly.
2. In a pan, heat 1 teaspoon of gingely oil. Add chopped tomatoes and cook them for 7-10 mins covered. When the tomatoes have turned mushy, add tamarind and continue to cook for a couple more minutes. Remove from heat. Need not cook away until all juices of tomatoes have evaporated. Let the tomatoes cool down completely.
3. In a mixer/blender jar, add the cooked tomatoes. Add salt and red chilli powder. Blend together until smooth. Remove onto a bowl.
4. In a small pan, heat 2 tablespoon of gingely oil. Add mustard seeds, roughly torn red chillies and fenugreek/methi seeds. As mustard seeds splutter, add peeled garlic pods and asafoetida/hing. Cook for a minute and remove from flame. Let this tempering cool down. Add it to the blended tomatoes. Mix well.
5. Store in an air tight container. Enjoy as a side for rice/idli/dosa. Place it in refrigerator for using upto a week.
- The tomatoes have to be juicy and ripe. I used country tomatoes as they work best for this recipe.
- It is important to wipe the tomatoes dry after washing. This would ensure pickle lasting longer without getting spoilt.
- Tomatoes need not be cooked until all juices evaporate. It is enough if the tomatoes are mushy.
- Don’t add water while blending the tomatoes.
- For authentic taste, only use gingely/sesame oil. If it is not available, any vegetable oil can be used.
- Adjust spices and salt as per preference.
- It is important to let the tomatoes cool down before pureeing. Also, the tempering has to cool down before adding to the tomato puree.
- The garlic pods need not be cooked completely. It is enough if they are tossed in the hot oil for a minute. As they soak with the tomatoes, the flavor gets in.
- Store in an air tight container and put it in fridge for longer shelf life.