Easiest Way to Make Delicious Tomato Pachadi (Tomato pickle)

Tomato Pachadi (Tomato pickle). Fill Your Cart With Color today! Spicy tomato pickle/chutney is super yummy. It is little time consuming to make but so worth it.

Tomato Nilava Pachadi is a tangy, spicy tomato pickle made in Andhra Pradesh and Telangana that can be preserved at room temperature for a few months. Squeeze the tamarind fully with your fingers & filter it to remove the impurities & pulp. A vibrant orange red homemade tomato pachadi with sweet, tangy, spicy flavors and a gem among veg andhra pickles. You can cook Tomato Pachadi (Tomato pickle) using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Tomato Pachadi (Tomato pickle)

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

I have already blogged a long lasting sun dried tomato pickle without garlic and another andhra tomato pickle with garlic which are hot favorites. You can also find more pickle recipes on my blog mostly Andhra and South Indian style. Tomato Pachadi (Tomato pickle) Madhavi Velamuri. When you have sudden guests at home and you want to make a tasty dish for them, here is the perfect and a quick recipe.

Tomato Pachadi (Tomato pickle) instructions

1. Dry roast fenugreek seeds till they turn golden brown. Make a fine powder of the seeds and keep it aside..
2. 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..
3. 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..
4. Once the oil oozes out from tomatoes, turn off the stove and keep it aside for cooling..
5. Once the fried tomatoes are moderately cool, add fenugreek seed powder, salt and chill powder as per the measurements in ingredients section..
6. 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..
7. 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..
8. This pickle will remain fresh for 2 days in the room temperature and 4-5 days in the fridge..
9. Enjoy the pickle with hot rice and ghee..

Please try it and share your thoughts in the comments section. Heat a pan with oil on low flame, add mustard seeds, urad dal. When mustard seeds crackle add red chillies, curry leaves along with garlic pods and fry a minute. Add the tomato paste to the pan and mix well. When the tomatoes have turned mushy, add tamarind and continue to cook for a couple more minutes.