Tomatoes could be bought in lots when it is cheap in the market. Sometimes the prices soar as high as rocket and during those times you can satisfy your craving by tasting the tomato pickle with tiffin items and rice varieties.
I bought about 20 ripe tomatoes to make this spicy Andhra tomato pickle. Let's quickly see how to make the recipe.
Ingredients:
20 ripe tomatoes
20 dried red chillies
5 tbsp gingely oil
salt to taste
1 gooseberry sized tamarind
1 tsp fenugreek seeds
2 tsp mustard seeds
2 tsp urad dhal or split black gram
How to make Andhra style tomato pickle:
1. Wash the tomatoes thoroughly and cut each into small chunks.
2. Heat a pan and add a tbsp of gingely oil. Add chopped tomatoes.
Tip: Gingely oil works best for any pickle and better taste.
3. Cook the tomatoes on high flame for about 25-30 minutes.
Tip: The tomato juice start to splutter a bit, so be sure to cover it with a lid while cooking. When cooking in medium flame, the tomatoe juice does not splash.
4. Meanwhile, heat a pan or tawa. Add red chillies, fenugreek seeds and tamarind.
5. Dry roast for about 4-5 minutes on medium flame or until the chillies turn little dark. Let it cool completely.
6. In about 30 minutes, the tomato juice have reduced and you could see the chopped tomatoes come together like a paste.
7. Add the roasted and cooled ingredients to a blender or mixer or food processor.
8. Add salt and grind it to a coarse powder.
9. Now, add the ground ingredients to the cooked tomatoes and let it boil till the paste becomes thick and all the water/juice have evaporated. You can keep the flame in medium, if cooking under high flame, then stir constantly.
10. Heat another kadai or wok. Add 3-4 tbsp of gingely oil or even more.Then add mustard seeds and urad dhal/split black gram.
Tip: The more oil you add, the more shelf life it adds to the tomato pickle.
11. Once the mustard seeds start to sputter, add a tsp of hing or asafoetida and switch off the flame.
12. Add the mustard seed tempering to the cooked tomatoes.
13. Let it simmer for 2-3 minutes.
14. Switch off the flame. Voila! Spicy and yummy Andhra tomato pickle is ready!
15. Once the tomato pickle cools down completely, transfer it to a clean glass jar or any air tight container.
16. Refrigerate the tomato pickle for up to 2 months.
17. Tomato pickle is one of the best condiments for chapati, roti, idli, dosa and poori.
I bought about 20 ripe tomatoes to make this spicy Andhra tomato pickle. Let's quickly see how to make the recipe.
Ingredients:
20 ripe tomatoes
20 dried red chillies
5 tbsp gingely oil
salt to taste
1 gooseberry sized tamarind
1 tsp fenugreek seeds
2 tsp mustard seeds
2 tsp urad dhal or split black gram
How to make Andhra style tomato pickle:
1. Wash the tomatoes thoroughly and cut each into small chunks.
2. Heat a pan and add a tbsp of gingely oil. Add chopped tomatoes.
Tip: Gingely oil works best for any pickle and better taste.
3. Cook the tomatoes on high flame for about 25-30 minutes.
Tip: The tomato juice start to splutter a bit, so be sure to cover it with a lid while cooking. When cooking in medium flame, the tomatoe juice does not splash.
4. Meanwhile, heat a pan or tawa. Add red chillies, fenugreek seeds and tamarind.
5. Dry roast for about 4-5 minutes on medium flame or until the chillies turn little dark. Let it cool completely.
6. In about 30 minutes, the tomato juice have reduced and you could see the chopped tomatoes come together like a paste.
7. Add the roasted and cooled ingredients to a blender or mixer or food processor.
8. Add salt and grind it to a coarse powder.
10. Heat another kadai or wok. Add 3-4 tbsp of gingely oil or even more.Then add mustard seeds and urad dhal/split black gram.
Tip: The more oil you add, the more shelf life it adds to the tomato pickle.
11. Once the mustard seeds start to sputter, add a tsp of hing or asafoetida and switch off the flame.
12. Add the mustard seed tempering to the cooked tomatoes.
13. Let it simmer for 2-3 minutes.
14. Switch off the flame. Voila! Spicy and yummy Andhra tomato pickle is ready!
15. Once the tomato pickle cools down completely, transfer it to a clean glass jar or any air tight container.
16. Refrigerate the tomato pickle for up to 2 months.
17. Tomato pickle is one of the best condiments for chapati, roti, idli, dosa and poori.
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