|andhra tomato pickle|
Traditionally this Tomato Pickle (Nilava Tomato Pachadi) is made with sun dried tomato chunks. But for those living abroad or living in high raised building or in places where there is not enough sun, this method comes handy.This pickle tastes tangy, hot and sour with flavours of methi and garlic.The amount of red chili powder, fenugreek seeds powder to use here depends on the kind of tomatoes you use. If your tomatoes are tangy, you can just skip using tamarind and reduce the levels of red chili and fenugreek powders. The tomatoes i use are moderately sour and not very tangy, so i use extra tamarind.
Andhra Tomato Pickle | Nilava Tomato Pachadi Recipe
preparation time: 20 mins
cooking time: 20 mins
500 Gms chopped tomatoes
Once completely cool store it in a clean, dry, airtight jar. Stays fresh for several months. I bottle the pickle in many small jars, so each time I open a new jar, pickle smells fresh and tastes good.
* Always keep your hands, ingredients and the utensils dry, free from moisture while preparing pickles.
* If using water to soak the tamarind always use only boiled and cooled/warm water.
* Always use a dry spoon to serve the pickles and store them in a dry and cool place.