Andhra Tomato Pickle Recipe | Tomato Nilava Pacchadi

Andhra tomato pickle recipe with step by step photos.South India has various varieties of pickles and Tomato pickle is one among the popular ones.Today I am posting a simple Andhra style Tomato pickle which is very versatile to use.It can be paired with rice,curd rice or chapati or it can be served with idli/dosa and also can be used as a spread for your toast.I have posted another version of Sun dried Tomato pickle where the tomato chunks are dried in the sun and the pickle is made with the semi dried tomato chunks, this pickle can be stored for an year with out any refrigeration. But today's version is a simple version and the pickle can be stored upto 2 months when refrigerated.

My MIL always keep a couple of these kind of ready pickles in her refrigerator like Tomato pickle(chutney version), Ginger pickle(chutney version), Mango Ginger Pickle(chutney version), Green chili-coriander chutney which has long shelf life and hence she always serve 3-4 varieties of chutneys along with the regular coconut chutney and also a couple of spice powders for Idli and Dosa. 

One can prepare this tomato pickle in two variations- either cooking the tomato chunks directly or grinding the tomatoes to a puree and cook it to the pickle consistency. The taste wise both ways it is equally good but I find the ground version easy to prepare and has more shelf life. This pickle can be prepared in small quantities and can be stored for a week or two, in that case one can add even curry leaves while tempering to the pickle.Now off to the recipe.

Check out other South Indian multi purpose Pickle varieties:

• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Sun dried Tomato Pickle-Andhra Style
• Pandu mirapakaya Niluva Pacchadi | Andhra style Red Chili Pickle
• Sweet and Spicy Mango Thokku

Here is how to make Andhra style tomato pickle recipe with step by step photos.

Andhra style Tomato Pickle | Niluva Tomato Pacchadi Recipe:

Yields: 3 cups pickle | Author: Prathibha

Prep time: 10 mins | Cooking time: 50 mins | Total time: 1 hr

Cuisine: Andhra | Category: Pickles/Pacchadi

Ingredients:

8-10 large ripen Tomatoes,washed and chopped

1 large lemon size Tamarind

2-3 tbsp Red chili powder

1 tsp Turmeric powder

1 tsp grated Jaggery,optional

1 tsp Mustard seeds

3/4 tsp Fenugreek seeds

1.5-2 tbsp Salt

1/4 cup Sesame Oil

to temper:

1.5 tsp Mustard seeds

1/3 tsp Asafoetida

Method:

• Dry roast the mustard seeds and fenugreek seeds and let them cool a bit and grind it to a fine powder.
• Wash,wipe and remove the eyes of tomatoes and chop them roughly. If you want to cook the chopped tomatoes you can chop them small or else if you are grinding it first(like I did) you can cut into big chunks.

• Soak tamarind in water and remove the pulp and discard the fibers and all.
• Grind chopped tomatoes with tamarind pulp and salt to a fine puree and keep aside.

• Heat oil in a thick bottomed large kadai and crackle mustard seeds and then add asafoetida.

• Now add ground tomato puree and mix it immediately and add turmeric powder and cook for 10-12 mins until the mixture starts bubbling.If you are adding chopped tomatoes add them to the oil and cook until they turn pulpy and then add tamarind pulp to it and proceed with the same steps.Now close the kadai with a lid and then cook for another 15-20 mins until the mixture becomes really thick and most of the water from the tomato puree evaporates. You need to close it with the lid to avoid spluttering, you should be cautious while opening it in between to give a stir to the mixture.

• Now add red chili powder, roasted mustard-fenugreek powder, jaggery and mix well and cook for another 8-10 minutes and the mixture leaves oil at the edges.Taste the pickle at this point and adjust the seasoning.
• Switch it off and let the pickle comes to the room temperature.Store it in a sterilized bottle in the refrigerator for upto 1-2 months.

Serve it with Idli/Dosa/Chapati/Roti/Rice. While serving for Idli and Dosa, scoop out the required portion and add few tablespoons of water and mix to a chutney consistency and serve it.

Notes:

1. I find the ground version of tomato pickle easy, but if you want you can make with chopped tomatoes, it tastes great both ways.
2. You can add the fenugreek seeds in the tempering if you want. Also if you are making small quantity you can use curry leaves in the tempering.
3. I suggest to refrigerate the pickle for longer shelf life, easily upto 1-2 months.
4. Use naati tomatoes for the pickle, it tastes nice.In case if you use hybrid tomatoes adjust the tamarind pulp accordingly.

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