Andhra tomato pickle | How to make Andhra tomato pickle

By Lisha Aravind  |  20th Mar 2016  |  
4.4 from 5 reviews Rate It!
  • Andhra tomato pickle, How to make Andhra tomato pickle
Andhra tomato pickleby Lisha Aravind
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    10

    People

288

5





About Andhra tomato pickle Recipe

Tomato pickle is a tasty pickle made with tomatoes as the main ingredient. It can be served with rice or with breakfast items like idli, dosa or chapati. It is very easy to make and an instant pickle variety.

Andhra tomato pickle is a delicious dish which is liked by people of all age groups. Andhra tomato pickle by Lisha Aravind has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Andhra tomato pickle at many restaurants and you can also prepare this at home. This authentic and mouthwatering Andhra tomato pickle takes few minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Andhra tomato pickle is a good option for you. The flavour of Andhra tomato pickle is tempting and you will enjoy each bite of this. Try this Andhra tomato pickle on weekends and impress your family and friends. You can comment and rate the Andhra tomato pickle recipe on the page below.

Andhra tomato pickle

Ingredients to make Andhra tomato pickle

  • Tomato - 6 - 7 medium
  • Salt - 3/4 tablespoon
  • Jaggery - 1/4 teaspoon
  • Tamarind - one small gooseberry sized
  • Oil - 50 ml
  • Mustard seeds - 1/4 teaspoon
  • Methi seeds - a pinch
  • Dry red chillies - 2
  • Curry leaves - few
  • Asafoetida powder - 1/4 teaspoon
  • Red chili powder - 3/4 tablespoon
  • Fenugreek powder - 1/2 teaspoon

How to make Andhra tomato pickle

  1. Wash tomatoes and slice them into long strips.
  2. Soak the tamarind in 1/2 cup of hot water for 10- 15 minutes. Extract the pulp and keep aside.
  3. Heat oil in a pan. Add the sliced tomato pieces and cook well till the entire moisture evaporates and the oil starts separating. Keep stirring in between to avoid sticking to the bottom of the pan. Mash the tomato pieces well to get a saucy consistency.
  4. Add the tamarind pulp and mix well. Cook again for a few more minutes until the entire moisture evaporates and you get a thick mixture.
  5. Heat a little oil in another pan. Splutter the mustard seeds. Add dry red chillies, curry leaves, asafoetida powder and saute on a medium flame. Turn off the flame and let it cool.
  6. Add red chili powder, fenugreek powder, mix well.
  7. Add the tempering to the cooked tomato mixture. Add salt, jaggery and mix well. Cook this mixture till oil starts floating on the top. Check for salt and add more if required.
  8. Once cooled, store the pickle in an airtight container and store it in the refrigerator.

My Tip:

Don't use wet spoon for taking the pickle. It will get spoilt.

Reviews for Andhra tomato pickle (5)

Bhavana Govila year ago

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Srilata Rajesha year ago

an alternative for chutneys.
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Zeenath Amaanullaha year ago

yummmmmm
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Sadhana Sanathanaa year ago

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Banu Pradeep2 years ago

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