Best Andhra Tomato Pickle Recipe |Tomato Pickle Recipe | Tomato Pachadi Recipe | Tomato Achar RecipePin

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Best Andhra Tomato Pickle Recipe |Tomato Pickle Recipe | Tomato Pachadi Recipe | Tomato Achar Recipe 

Andhra Tomato Pickle Recipe |Tomato Pickle Recipe | Tomato Pachadi Recipe | Tomato Achar Recipe is a cooked tomato concentrate, seasoned with pickle spices, made for enhancing flavor and as a staple. 

In a tomato pickle recipe, the most common spices are asafoetida, red chili powder, turmeric, and fenugreek, along with the sourness of ripe tomatoes. You mau use tamarind if you are unable to get desi tomatoes.

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Every pickle subtly differs from each other. Each recipe differs with the spices and the veggies/meat added to it and hence ends up being either chutney, thokku or pickle recipe. 

The combination of red chili powder, fenugreek powder, and mustard powder in this Andhra tomato pickle recipe gives it an achari flavor.

Some people add even jeera or cumin seeds during the roasting process; however, I do not like them and have therefore left them out of my recipe.

Furthermore, the concentrated tomato paste is tempered with curry leaves, whole red chilly and slit garlic cloves that provide an additional flavour to this tomato pachadi recipe.

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    Sun Drying Vs Pan Cooking

    Traditionally tomato nilava pachadi or pickle is made by sun-drying salted fresh tomatoes. By removing moisture from the tomatoes, the pickle can be stored for months.

    It is climatically not possible for anything to be sun-dried even in summer for countries with colder climates. Having tried a few cooking methods, I have come up with this one.

    This is my tried and tested recipe of making authentic Tomato Pachadi Recipe without sun drying. The same desired effect can be achieved by cooking on a low heat as traditional sun drying.

    The absolute effectiveness of this method will surprise you. Now you can simulate a sunny summer at any time of the year instead of waiting for summer to arrive.

    Fresh Homemade FoodAllTime🥑 Pickles
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    ₹350/ half Kg
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    WhatsApp on 7678305152 to place order.

    Recipe for Best Andhra Tomato Pickle Recipe |Tomato Pickle Recipe | Tomato Pachadi Recipe | Tomato Achar Recipe

    Best Andhra Tomato Pickle Recipe |Tomato Pickle Recipe | Tomato Pachadi Recipe | Tomato Achar RecipePin
    Best Andhra Tomato Pickle Recipe |Tomato Pickle Recipe | Tomato Pachadi Recipe | Tomato Achar Recipe

    Prep Time: 30 mins
    Cook Time: 1 hrs
    Resting Time: 3 d
    Total Time: 3 d 1H 30 M

    Course: side dish/pickles
    Cuisine: Andhra, South Indian
    Servings: 1 Kg

    Author: Ranjeeta Nath Ghai

    Ingredients

    Spicy Tomato Concentrate:

    Tempering of Tomato Pickle:

    • ¼ cup Peanut/sesame/mustard Oil
    • 2 sprigs curry leaves 
    • 2 tbsp Mustard seeds
    • 5-6 Garlic cloves, crushed or thinly sliced
    • 1 pinch hing
    • 2-3 whole red chilly

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      Instructions

      1. Ensure that all your ingredients are dry and without moisture. 
      2. Wash the tomatoes and running water and leave them aside to dry.
      3. Dry roast the fenugreek (methi) seeds on low flame till they emit a nice aroma and set aside to cool.
      4. Dry grind the roasted fenugreek seeds.
      5. Chop the tomatoes and fry them with salt and turmeric in a pan on medium flame till they turn soft and the pulp thickens. 
      6. If you are using tamarind then add this to the cooked tomatoes after removing the impurities. Adjust the tamarind to suit your taste mix and cook well for 5 minutes until the mixture starts bubbling.
      7. For tempering heat the pan with oil and add mustard. When the mustard starts spluttering add garlic and fry till they turn aromatic and the rawness disappears. 
      8. Add the red chillies, thing, and curry leaves and fry them till they turn crisp.
      9. Turn off the gas stove and permit the tomato pickle to cool considerably.
      10. Transfer the tomato pickle to a glass jar let the people cool completely and store in an airtight glass bottle. 

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        Tips! Recipe Notes

        • To make the recipe, you can use glass or ceramic bowls or containers. Salt and acid in the pickle recipe might corrode metal bowls.
        • All items and cutlery that come into contact with the pickle should be completely dry. Otherwise, mold may form. Do not let the pickle bowl come into contact with water.
        • The pickle concentrate can be stored in the refrigerator or at room temperature for up to 6~8 months if kept immersed under oil.
        • Tempered tomato pachadi can be stored for up to one month in the fridge without excess oil.
        • You can substitute any light-flavored oil such as vegetable or canola oil for peanut/ sesame oil.
        • You should taste the concentrate before putting it in the refrigerator.

        You Might Want To Try Some More Achar Recipes

        Quick Overview
        Best Andhra Tomato Pickle Recipe |Tomato Pickle Recipe | Tomato Pachadi Recipe | Tomato Achar RecipePin

        Recipe Name: Best Andhra Tomato Pickle Recipe |Tomato Pickle Recipe | Tomato Pachadi Recipe | Tomato Achar Recipe

        Author: Ranjeeta Nath Ghai

        Description: This is my tried and tested recipe of making authentic Tomato Pachadi Recipe without sun drying.

        Preperation time: 30M

        Cook Time: 1H

        Total Time: 3D1H30M

        Type: SIDE DISH/ PICKLE

        Recipe Yield: 1 Kg

        Recipe Ingredients: Spicy Tomato Concentrate:, 1½ kg Tomatoes , ¾ cup Salt, ½ cup Tamarind (seeds removed-optional), ½ tsp Turmeric powder, ⅔ cup Red Chili powder , 2 tbsp Ground Fenugreek seeds, Tempering of Tomato Pickle:, ¼ cup Peanut/sesame/mustard Oil, 2 sprigs curry leaves , 2 tbsp Mustard seeds, 5-6 Garlic cloves, crushed or thinly sliced, 1 pinch hing, 2-3 whole red chilly

        Recipe Instructions: Ensure that all your ingredients are dry and without moisture. Wash the tomatoes and running water and leave them aside to dry. Dry roast the fenugreek (methi) seeds on low flame till they emit a nice aroma and set aside to cool. Dry grind the roasted fenugreek seeds. Chop the tomatoes and fry them with salt and turmeric in a pan on medium flame till they turn soft and the pulp thickens. If you are using tamarind then add this to the cooked tomatoes after removing the impurities. Adjust the tamarind to suit your taste mix and cook well for 5 minutes until the mixture starts bubbling. For tempering heat the pan with oil and add mustard. When the mustard starts spluttering add garlic and fry till they turn aromatic and the rawness disappears. Add the red chillies, thing, and curry leaves and fry them till they turn crisp. Turn off the gas stove and permit the tomato pickle to cool considerably. Transfer the tomato pickle to a glass jar let the people cool completely and store in an airtight glass bottle.

        Recipe Cuisine: Indian

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        • Keto Friendly
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