Andhra Tomato Pickle recipe | Nilava Tomato Pachadi Recipe
Traditionally this andhra 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 is my version of the nilava tomato pachadi, that i make at home and store for about 3 months.
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.
This tomato pickle recipe, over the years it has gone through a series of modifications in the quantity of fenugreek, and garlic that is used. Earlier i would use a lot of fenugreek seeds powder in this recipe, now i have updated to a reduced quantity
If you are looking for more pickle recipes, you can check garlic avakaya (pickle), cauliflower pickle, drumstick pickle
Andhra Tomato Pickle | Nilava Tomato Pachadi Recipe below
preparation time: 20 mins
cooking time: 20 mins
500 Gms chopped tomatoes
6 tbsp. red chili pow (adjust to suit your taste)
1 tsp. turmeric pow
80 Gms tamarind (adjust to suit your taste, i discard the pulp)
15 Gms methi seeds (fenugreek)(approximately 1 tbsp , if you are health nut like me you could use more)
2 tbsp. sunflower oil for frying tomatoes
Salt as needed
90 ml mustard oil for seasoning and add on( can use any oil)
1 sprig curry leaves
1 tsp. jeera
1 tsp. mustard
1 tbsp. channa dal (optional)
1 tbsp. urad dal (optional)
6 cloves of garlic (sliced)
1 red chille deseeded
Pinch of hing
step by step pictures on andhra tomato pickle
1. Wash tomatoes and set aside to dry.
2. Dry roast fenugreek seeds on a low flame and set aside to cool.
5.Chop tomatoes and fry them with salt and turmeric in a non stick on a medium flame till they turn mushy.
6. Squeeze the tamarind fully and filter it to remove the impurities. Add this to the cooked tomatoes. Adjust the tamarind to suit your taste.
7. Once the tomato mix is cool fully, Add chillie pow, salt, fenugreek to this mixture and blend well.
8.Heat a seasoning pan with 2 tbsp. mustard oil, add mustard jeera,channa dal, urad dal fry till the mustard jeera splutter then add garlic and fry for a min, next add red chillie and curry leaves.
9.Add this seasoning and pour rest of the mustard oil (60 ml) to the pickle and mix well.
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.
Tips on how to prepare & preserve your pickles for longer time.
* 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.