Tomato Pachadi (Tomato pickle). Tomato pickle recipe - Traditionally this andhra tomato pickle is made with sun dried tomatoes. This tomato pickle tastes tangy, hot and. Sun dried Tomato Pickle is a traditional Andhra food recipe, prepared with sun dried tomatoes, tamarind, spices and asafoetida.

Tomato pickle recipe is a south indian style kind of pickle recipe made using chopped tomatoes which can be made instantly and quickly and stored. South India is very popular in pickle making and the kinds of pickles that are made range from instant pachadi to long time storage pickles that last for at..tomato pachadi recipe The tanginess of tomato and the blandness of fresh curds combine well to cast a soothing spell on the diner. You can have Tomato Pachadi (Tomato pickle) using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Tomato Pachadi (Tomato pickle)

You need of For preparation :.
Prepare 4 of Medium sized tomatoes.
Prepare 2 tbsps of Chilli powder.
Prepare 1.5 tbsps of Salt.
You need 1 tbsp of Fenugreek seed powder.
You need 4 tbsps of Vegetable oil.
Prepare of For Garnishing :.
It's 1 tbsp of Mustard seeds.
You need 2 of Red chilli.
You need 1/4 tsp of Hing.
You need 4 tbsps of Sesame seed oil (optional)/ vegetable oil.

Take care to use fresh, thick curds for this recipe as the pachadi is likely to become watery otherwise, as the juice of the tomatoes also mixes in with it. Tomato pachadi - an Andhra style tomato chutney which is tangy, sour and spicy. Momos chutney - spicy chutney for momos made with tomatoes This tomato chutney is a no onion no garlic recipe. Though if you want you can add onions as well as garlic.

Tomato Pachadi (Tomato pickle) instructions

Dry roast fenugreek seeds till they turn golden brown. Make a fine powder of the seeds and keep it aside..
Heat a pan. Add 4 tbsps of vegetable oil. Allow the oil to heat. Cut 4 medium sized tomatoes to small chunks. Add these tomatoes to the pan..
Do not cover the pan with lid as the tomatoes needs to be fried. Mix the tomatoes once in a while. Please don't smash tomatoes in this process..
Once the oil oozes out from tomatoes, turn off the stove and keep it aside for cooling..
Once the fried tomatoes are moderately cool, add fenugreek seed powder, salt and chill powder as per the measurements in ingredients section..
Now take a small pan and heat it. Add 4 tbsps of sesame seed oil/ vegetable oil and allow it to heat. Then, add mustard seeds, red chillies and Hing..
Once the Garnishing ingredients are fried, add it to the fried tomato we already prepared. Mix it well and the pickle (pachadi) is ready to eat..
This pickle will remain fresh for 2 days in the room temperature and 4-5 days in the fridge..
Enjoy the pickle with hot rice and ghee..

It goes very well with idli, dosa, uttapam or. Enjoy Andhra Style Tamati Pachadi along with Ghee Masala Dosa and Homemade Soft Idlis for your breakfast or as your tea time snack. Here I am sharing a recipe of Andhra style instant tomato pickle/chutney. Instant because it doesn't require any drying process, unlike normal pickles. Sun Dried Tomato Pickle Recipe, ?