Andhra Tomato Pickle

by Rachna

The first time I visited Hyderabad was after I got married ( Hyderabad is my husband’s hometown), one of the foods that enticed me completely was their tangy-spicy tomato pickle. I remember doling generous quantities onto my plate at every meal. I love traditional pickle recipes especially passed on by mothers and grandmothers. And thus was delighted when my dear friend, Prudhvi Latha who blogs at Found in Folsom graciously shared her family’s recipe and even allowed me to share it with all my readers.

Here’s many thanks to Latha and her mother for this. This is really very simple to make and can be consumed immediately. I did change the proportion of ingredients according to my own taste but left the rest of the recipe untouched. So here you go:

Ingredients:

1 Kg. local tomatoes (avoid hybrid variety)

100 gm. Indian tamarind

100 gm. hot red chilly powder

Garlic – I pod

2 tsp. cumin seeds

3 tsp. toasted methi (fenugreek) powder

Salt 250 gm. or as per taste

For the tempering:

½ cup vegetable oil

1 tsp. mustard seeds

Dry red chillies

some cloves of crushed garlic

1 tsp. fenugreek seeds

1 tsp. cumin seeds

A bunch of curry leaves

Recipe:

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Choose red ripe tomatoes. Wash them thoroughly and dry them with a towel. Quarter them and add salt to all the pieces. Keep in a large shallow vessel.

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After a few minutes, you will see water ooze out from the tomatoes. Now use this water to soak your tamarind. Do not add more water. Leave this overnight for the tamarind to soak or the entire day if you are making the pickle in the morning.

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In the morning, you will find that both the tomatoes and tamarind are pasty and squishy. Add chilly powder and grind them to a pasty consistency in a blender. You can leave them chunky if you so desire.

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Again do not add any additional water. The water from the tomatoes will suffice.

Also blend garlic along with roasted cumin and methi powder and add that to the tomato pickle mix.

Put all the ingredients for the tempering in hot oil. When they sputter, add to the pickle. Keep the pickle in an airtight container. You may also choose to temper small batches if you like.

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The pickle is ready to consume. I store it in the fridge so that it does not spoil. Relish it with curd rice, idli or with your normal food. It is lip smacking yummy.

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30 comments

Ruch April 17, 2014 - 4:35 pm

I love tomatoes in all form. This I am going to make !

Reply
Rachna April 17, 2014 - 4:41 pm

It is really simple almost like a tomato chutney. I am glad that something on my blog inspired you to cook, Ruch :D.

Reply
Ruch April 17, 2014 - 4:35 pm

I love tomatoes in all form. This I am going to make !

Reply
Rachna April 17, 2014 - 4:41 pm

It is really simple almost like a tomato chutney. I am glad that something on my blog inspired you to cook, Ruch :D.

Reply
phoenixritu April 17, 2014 - 4:49 pm

Saving this. This is going to be made definitely

Reply
Rachna April 17, 2014 - 9:38 pm

I am glad. I think you will love this one, Ritu.

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phoenixritu April 17, 2014 - 4:49 pm

Saving this. This is going to be made definitely

Reply
Rachna April 17, 2014 - 9:38 pm

I am glad. I think you will love this one, Ritu.

Reply
Sfurti Juztamom April 17, 2014 - 5:19 pm

This year is the first time I am trying pickling of any kind. This looks really yum. Will try it and let you know. 🙂

Reply
Rachna April 17, 2014 - 9:38 pm

Nice to know. It is fun making your own pickles :). And this is as simple as it can get.

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Sfurti Juztamom April 17, 2014 - 5:19 pm

This year is the first time I am trying pickling of any kind. This looks really yum. Will try it and let you know. 🙂

Reply
Rachna April 17, 2014 - 9:38 pm

Nice to know. It is fun making your own pickles :). And this is as simple as it can get.

Reply
Aruna Panangipally April 17, 2014 - 6:02 pm

This is one of my favourite pachadis…

Reply
Rachna April 17, 2014 - 9:39 pm

Mine too, Aruna.

Reply
Aruna Panangipally April 17, 2014 - 6:02 pm

This is one of my favourite pachadis…

Reply
Rachna April 17, 2014 - 9:39 pm

Mine too, Aruna.

Reply
Found In Folsom April 17, 2014 - 8:28 pm

It looks so yummy and mouth watering….btw, is it loose? I thought it would be little more tight in texture…..very nice pics, btw….waiting for the mango pickle 🙂

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Rachna April 17, 2014 - 9:42 pm

Thank you, Latha! Yes, it looks more like a chunky chutney. But I used no other water except the ones released from the tomatoes. Glad you liked the pics :).

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Found In Folsom April 17, 2014 - 8:28 pm

It looks so yummy and mouth watering….btw, is it loose? I thought it would be little more tight in texture…..very nice pics, btw….waiting for the mango pickle 🙂

Reply
Rachna April 17, 2014 - 9:42 pm

Thank you, Latha! Yes, it looks more like a chunky chutney. But I used no other water except the ones released from the tomatoes. Glad you liked the pics :).

Reply
Found In Folsom April 17, 2014 - 8:29 pm

Btw, are the tomatoes from your garden? They look so luscious…I don’t eat raw tomatoes but use them in almost every curry I make

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Rachna April 17, 2014 - 9:43 pm

No, these are not from my garden but they are organic, local tomatoes. Look beautiful, don’t they? I eat raw tomatoes as well as use lots of tomatoes in my cooking.

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Found In Folsom April 17, 2014 - 8:29 pm

Btw, are the tomatoes from your garden? They look so luscious…I don’t eat raw tomatoes but use them in almost every curry I make

Reply
Rachna April 17, 2014 - 9:43 pm

No, these are not from my garden but they are organic, local tomatoes. Look beautiful, don’t they? I eat raw tomatoes as well as use lots of tomatoes in my cooking.

Reply
Anita April 25, 2014 - 7:52 pm

Looks yummy! I love pickles 🙂

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Rachna April 25, 2014 - 9:51 pm

Thanks Anita!

Reply
Anita April 25, 2014 - 7:52 pm

Looks yummy! I love pickles 🙂

Reply
Rachna April 25, 2014 - 9:51 pm

Thanks Anita!

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Madhavi April 17, 2016 - 12:10 pm

My all time favourite pickle. This version I have to try. 🙂

Reply
Madhavi April 17, 2016 - 12:10 pm

My all time favourite pickle. This version I have to try. 🙂

Reply

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