Andhra tomato pickle recipe or nilava tomato pachadi recipe. Traditionally this andhra tomato pickle is made with sun dried tomatoes. But for those living abroad or living in high raised building or in places where there is not enough sun, this method comes handy. This is my version of the nilava tomato pachadi, that i make at home and store for about 3 months.
This tomato pickle tastes tangy, hot and sour with flavors of methi and garlic. The amount of red chili powder, fenugreek seeds powder to use here depends on the kind of tomatoes you use. If your tomatoes are tangy, you can just skip using tamarind and reduce the levels of red chili and fenugreek powders. The tomatoes i use are moderately sour and not very tangy, so i use extra tamarind.
Tomato pickle recipe, over the years has gone through a series of modifications in the quantity of fenugreek, and garlic that is used.
For more Pickle recipes on the blog, you can check
Mango pickle
Mango Avakaya
cauliflower pickle
drumstick pickle
ginger pickle
Andhra tomato pickle recipe below
Tomato pickle recipe | Tomato pachadi recipe
Ingredients (1 cup = 240ml )
Ingredients for tomato pachadi or pickle
- 500 Grams tomatoes chopped
- 6 tbsp red chili powder (adjust to suit your taste)
- 1 tsp turmeric
- 80 Grams tamarind (optional) (adjust to suit your taste, discard the pulp)
- ¾ to 1 tbsp methi seeds (fenugreek)
- 1 tsp mustard seeds (optional)
- 2 tbsp oil for frying tomatoes
- Salt as needed
Seasoning or tempering for tomato pachadi
- 90 ml oil (mustard or peanut or sunflower)
- 1 sprig curry leaves
- 1 tsp mustard seeds
- 6 cloves garlic (sliced)
- 1 red chilli deseeded
- 1 Pinch hing or asafoetida
Instructions
Preparation for tomato pickle or tomato pachadi
- Make sure all your ingredients are dry and moist free. To ensure you can also sun dry red chili powder and turmeric for some time. Wash tomatoes under running water and leave them aside to dry.
- Bring 4 to 6 tbsp water to a rolling boil. Allow the temperature to cool down and then soak tamarind in it. You can also skip this step and add tamarind directly to the tomatoes. But most times tamarind is not clean so soaking and filtering is needed.
- Dry roast fenugreek seeds on a low flame till they emit a nice aroma. if using mustard add them and fry just for a minute and set aside to cool.
- Powder the roasted fenugreek seeds and mustard.
Making tomato pickle or pachadi
- Chop tomatoes and fry them with salt and turmeric in a pan on a medium flame till they turn mushy. The pulp should thicken.
- Squeeze the tamarind fully with your fingers & filter it to remove the impurities & pulp. Add this to the cooked tomatoes. Adjust the tamarind to suit your taste. Mix and cook well for 5 mins until the mixture bubbles up very well.
- When the mix cools down completely, add chili powder, salt, fenugreek and mustard powder to this mixture and mix well. Check salt and spice.
Tempering tomato pachadi
- Heat a pan with oil. Add mustard, fry till they splutter, add garlic. Fry till they turn aromatic, add red chilies and curry leaves. Fry them until they turn crisp. Add hing.
- Turn off the stove. Transfer the tomato pickle to the pan and mix well.
Notes
Nutrition
How to make andhra tomato pickle recipe
1. Wash tomatoes and set aside to dry.
2. Dry roast fenugreek seeds on a low flame and set aside to cool.If using mustard seeds fry them in the same pan just for a min and set aside. I don’t use.
3. Soak tamarind in warm water just to immerse it. (boiled and cooled water)
4. Add roasted fenugreek and mustard seeds to a blender and make a fine powder.
5. Heat a pan with oil, add tomatoes with salt and turmeric, cook on a medium flame till they turn mushy.
6. Mash up the soaked tamarind and filter it to the cooked tomatoes. Adjust the tamarind to suit your taste.I discard the pulp. Mix well and cook for 3 to 4 mins until the mixture bubbles well.
7. Once the mix is cool fully, add chili powder, salt, fenugreek powder to this mixture. Stir well, break up lumps, if any.
8. Heat a seasoning pan with 2 tbsp. oil, add mustard, allow them to splutter. Then add garlic and fry for a min, next add red chili and curry leaves.Fry till the curry leaves turn crisp. Add hing.
9. Add this seasoning and pour rest of the oil (60 ml) to the tomato pickle and mix well.
Once completely cool store it in a clean, dry, airtight jar. Stays fresh for several months. I bottle the pickle in many small jars, so each time I open a new jar, pickle smells fresh and tastes good.
Tips on how to prepare and preserve pickles for longer time.
* Always keep your hands, ingredients and the utensils dry, free from moisture while preparing pickles.
* If using water to soak the tamarind always use only boiled and cooled/warm water.
* Always use a dry spoon to serve the pickles and store them in a dry and cool place.
Rane says
3 kgs Tomatos pickle nilva pachadi ki kolathalu.
Heidi says
Fantastic recipe! Did double quantities. Used tamarind purée which is easier, and added the dal. And gingelly oil for the tempering. The beauty of this recipe, unlike some others, is that it is very quick to prepare. Thanks for posting this!
swasthi says
Hi Heidi
You are welcome. Happy to know it turned out good. Thank you so much for the comment.
Alka says
Awesome recipes Swathi . Please keep posting recipes of chutneys, picles, and vegetables cooked for daily meals in Andhra Pradesh/ Telengana . Your step wise directions are very helpful ! Thank you 😊
swasthi says
Welcome Alka
Thank you so much. Yes will surely keep posting more recipes.
🙂
Priti says
Hi swasthi, tempting recipe…. how long can v store it?….can it be stored without fridge?… thanks…
swasthi says
Priti,
I guess it keeps good without refrigeration for at least 2 to 3 months.
Gerry says
Thank you Swathi. For many years I was looking for an authentic tomato picke recipe and finally found yours to be just like the ones I had many years ago when I’m lived in Secunderabad. Thanks again.
swasthi says
Welcome Gerry.
Thanks for trying
Preeti says
Can we use dabur homemade tamarind paste without soaking tamarind pulp in water?
swasthi says
Preeti,
Firstly tamarind paste in pickle will reduce the shelf life. May be if you want to make it and use up within a week. Then it’s fine.
Secondly if using paste, then you will have to add it approximately. The above proportions may not work.
Next not sure if the paste will smell good in a pickle.
Y Ramya Richard says
Hi Swati, Thanks a lot for your wonderful recipes. This is my one stop blog for all my cooking needs. I tried this recipe and it turned out great.
This time I want to try it with readymade tamarind pulp. Do you think this will work?
swasthi says
Welcome Ramya
Thanks for trying. Yes it does work with the pulp, but no idea how much to use as it depends on the sourness. You experiment adding little only and then adjust as needed. Hope this helps
Delara says
My pickle turned out a little bitter. Do you know what may have caused this? I’m wondering if I roasted the fenugreek a little too much.
swasthi says
Hi Delara
Yes it can happen due to over roasting fenugreek. The bitterness reduces as the pickle ages a bit. It may take about 7 to 10 days. If that doesn’t help, then make another batch of the same without fenugreek and mix both. This will neutralize the bitter taste. HOpe these help
Syam says
Thank you so much.. Really delicious . Actually I happend to taste this achar before from my frnds mom n it was delicious n I was lookin for the recipe n I found urs..Both of em so yummy !
swasthi says
Welcome Syam
Suma says
I tried this recipe. Really awesome. Thank you
swasthi says
Welcome Suma
Thachisha says
very nyz ….
swasthi says
Thank you
TULSI says
I BUY TOMATOES FREQUENTLY…MY FAMILY REALLY LOVES IT
swasthi says
Thanks Tulasi