Summer is not complete without making a batch of Tomato Pickle. This Instant Andhra Style Tomato Pickle is full of flavor and the addition of garlic takes it to the next level.
Pickle is such a important part of the staple at my house and we can never have enough of it. Tomato pickle or Tomato Thokku is one such seasonal pickle that I make in summer months when there is an abundance of fresh tomatoes from our backyard.
This Instant Andhra Style Tomato Pickle is another variation of Tomato pickle with garlic in it and made using a slightly different method. I am surrounded by lot of friends from Andhra and absolutely love their food. It is spicy and so full of flavor that it makes me want to eat more and more.
There have been many times that the spice level is above and beyond what I am used to eating and yet I could not stop eating the food as it was so tasty. My friends here who have witnessed me in these situations would be laughing readi g this post.
Food Blogger Recipe Swap
I am a part of a Facebook group called the Food Blogger Recipe Swap, where we are paired with other food bloggers and get to recreate their recipe. This helps us learn new recipes from bloggers in the different part of the world and also help make some friends.
This group has been taken over and run by my dear friend and fellow blogger Mireille. This month I am cooking from Pavani's Blog and chose to make this spicy Tomato Pickle.
When making tomato pickle one has to remember that it spoils much quicker than any other pickle because of the high water content. We have to ensure that we cook the tomatoes well until all the liquid has evaporated from it. Also using a dry spoon every time we use the pickle is a important habit to follow with any pickle to make them last longer.
Love for Garlic
If you know me and follow my posts, our love for garlic will be no surprise. Coming from a family where we don't use much garlic in our cooking, I have never tasted much of pickles with garlic.
Lately I have been buying some store bought pickles with garlic but the flavor is not that pronounced. When I saw this recipe for Instant Andhra Style Tomato Pickle with Garlic, I bookmarked this right away to try.
Ingredients to make Instant Andhra Style Tomato Pickle - Makes about 2 cups
- Tomatoes - 1 KG (5 large tomatoes)
- Tamarind - a small piece (1 inch)
- Garlic - 10 pods
- Oil - ¼ cup plus 3 tablespoon (I used sesame oil)
- Turmeric powder - 1 TSP
- Red Chili Powder - 4 - 5 tablespoon (I used Kashmiri Red Chili powder)
- Mustard seeds - ½ tablespoon plus 1 Tsp
- Fenugreek Seeds / Methidana - ½ TBSP
- Asafetida - ½ tsp
- Salt - to taste
Procedure to make Instant Andhra Style Tomato Pickle -
- Chop the tomatoes and keep it ready.
- In a heavy bottom pan, heat 3 tablespoon of oil and add the chopped tomatoes along with turmeric powder. Mix well and let it cook covered until the tomatoes are mushy.
- By now you will notice that mo
- st of the moisture has dried out as well. Depending on the kind of tomatoes, it might take less or more time for the tomatoes to dry up. During the last 10 minutes of the cooking time, add the tamarind piece to allow it soften.
- Turn off the flame and let the mixture cool to room temperature.
- Once the tomato mixture cools down, grind it into a paste. Make it as smooth as you like or you could leave it a little bit of the coarse side. I ground it pretty smooth.
- In the meantime, roast ½ tablespoon of mustard seeds and ½ tablespoon of fenugreek seeds until golden brown and aromatic.
- Let the Instant Andhra Style Tomato Pickle cool down and then grind it to a smooth powder.
- In the same pan, heat ¼ cup of oil and add 1 teaspoon of mustard seed. Once the seeds crackle, add the peeled garlic pods and fry it for 30 seconds or until slightly softened.
- Now add the chili powder and asafetida to the hot oil and give it a quick stir.
- Add the ground tomato paste and mix well. Now add the salt needed and mix well until the oil oozes out (about 5 to 7 minutes).
- Add the fenugreek and mustard powder mixture and mix well.
- Turn off the flame and let the pickle cool down before transferring to a container. Store it in the refrigerator for longer shelf life.
Expert tips
- Depending on the kind of tomato, it might take less or more time than 20 minutes for the tomatoes to become dehydrated.
- I used Kashmiri Chili powder, which is not very spicy. Adjust the amount of chili powder depending on the kind you use.
- Make sure that the pickle does not have any moisture or comes in contact with any moisture to extend its shelf life.
- Use clean and dry spoon every time you use the pickle.
Frequently asked question
Tomato pickle stays best in the refrigerator. If cooked properly, I have kept it in the refrigerator for upto 2 weeks. Tomato pickle does have shorter shelf life than other pickles because of the high moisture in the tomatoes. So make sure to cook it down well for longer shelf life.
Use any kind of tomatoes that are in the season. I also like to use tomatoes that does not have too much pulp and moisture. This makes it easier to cook down. Seasonal tomatoes are much sweeter and flavorful and they work the best.
I absolutely love tomato pickle with curd rice. I also serve it with idli and dosai. The tomato pickle tastes great when mixed with some hot rice and dollop of ghee.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Andhra Style Tomato Pickle
Equipment
- Blender
Ingredients
- 1 kg Tomatoes 5 large tomatoes
- 1 teaspoon Tamarind 1 inch
- 10 cloves Garlic
- ½ cup Oil I used sesame oil
- 1 teaspoon Turmeric powder
- 5 teaspoon Red Chili Powder I used Kashmiri Red Chili powder
- 1 tablespoon Mustard seeds
- ½ tsbp Fenugreek Seeds / Methidana
- ½ teaspoon Asafetida
- to taste Salt
Instructions
- Chop the tomatoes and keep it ready. In a heavy bottom pan, heat 3 tablespoon of oil and add the chopped tomatoes along with turmeric powder. Mix well and let it cook covered until the tomatoes are mushy.
- By now you will notice that most of the moisture has dried out as well. Depending on the kind of tomatoes, it might take less or more time for the tomatoes to dry up. During the last 10 minutes of the cooking time, add the tamarind piece to allow it soften.
- Turn off the flame and let the mixture cool to room temperature.
- Once the tomato mixture cools down, grind it into a paste. Make it as smooth as you like or you could leave it a little bit of the coarse side. I ground it pretty smooth.
- In the meantime, roast ½ tablespoon of mustard seeds and ½ tablespoon of fenugreek seeds until golden brown and aromatic.
- Let it cool down and then grind it to a smooth powder.
- In the same pan, heat ¼ cup of oil and add 1 teaspoon of mustard seed. Once the seeds crackle, add the peeled garlic pods and fry it for 30 seconds or until slightly softened.
- Now add the chili powder and asafetida to the hot oil and give it a quick stir.
- Add the ground tomato paste and mix well. Now add the salt needed and mix well until the oil oozes out (about 5 to 7 minutes).
- Add the fenugreek and mustard powder mixture and mix well.
- Turn off the flame and let the pickle cool down before transferring to a container. Store it in the refrigerator for longer shelf life.
Notes
- Depending on the kind of tomato, it might take less or more time than 20 minutes for the tomatoes to become dehydrated.
- I used Kashmiri Chili powder, which is not very spicy. Adjust the amount of chili powder depending on the kind you use.
- You could increase, decrease or just omit the garlic if you don't want to use it in the recipe.
- Make sure that the pickle does not have any moisture or comes in contact with any moisture to extend its shelf life.
Chandrashekar AL says
So delicious and super spicy thank you for the recipe
Sandhya Ramakrishnan says
Thanks for trying the recipe. Glad you liked it.
Heidi Attwood says
Question: you do not mention removing the tamarind seeds prior to grinding, so should we assume you leave them in?
Sandhya Ramakrishnan says
Heidi, we have to remove them before using. We mostly use cleaned and seeds removed tamarind. It will be a good idea to mention in the post. I will update it. Thanks for letting me know.
Kameshwari says
Recipe sounds good. I might try it tomorrow. But without or with lesser garlic pods.
Sandhya Ramakrishnan says
Thanks Kameshwari! Absolutely! Garlic is optional.
Pavani says
Thank you Sandhya for trying this recipe from my blog. You made it perfectly and looks yummy.
Veena Krishnakumar says
Ahaha naaku orudhe. Perfect with thair saadam. Looks too inviting Sandhya
Sandhya Ramakrishnan says
Thanks Veena!
Veena Krishnakumar says
Ahaha naaku orudhe. Perfect with thaie saadam. Looks too inviting Sandhya
Lathiya says
I'm just drooling over the pics...I love pickles and this tomato pickle is so tempting..will be trying
Sandhya Ramakrishnan says
Thanks Lathiya! Give it a try. You will love it.
Narmadha says
I love garlic and this tomato thokku looks so delicious. I am drooling to have some now. Perfect combo for idly/dosa.
Sandhya Ramakrishnan says
Thanks Narmadha! We love it with idli and dosai!
Usha says
I love garlic in pickles and always pick at least 2-3 cloves along with the a serving of pickle. Tomato pickle looks spicy hot and yummy
Sandhya Ramakrishnan says
I am with you on Garlic Usha. I should have added more garlic 🙂
Nayna Kanabar says
I have never had tomato pickle before . This sounds so delicious and I am sure the spices would have given it super flavour.
Sandhya Ramakrishnan says
Nayna, give this a try and you will love it.
sasmita says
a lovely pickles option to relish. This Tomato Pickle looks extremely delicious and so Perfectly made....
Sandhya Ramakrishnan says
Thanks Sasmita!
Chef Mireille says
This pickle spicy and tangy - perfect to add to any meal to bring it up a notch to the next level.
Sandhya Ramakrishnan says
Absolutely Mir! We have been eating it with everything.
Jagruti Dhanecha says
I have always made tomato chutney but not a pickle, loaded with garlic, hot and fiery, love to devour with my Gujju Bhakhri.
Sandhya Ramakrishnan says
This will be delicious with Bhakhri!
Lizet Flores de Bowen says
I've never had tomato pickle before. Yours sounds so delicious with all those spices. I'll try it soon.
Sandhya Ramakrishnan says
If you are a spicy food lover, then you have to try it. Love the tangy and spicy flavor.
Shalini Sridharan says
I make tomato pickle the same way! Mouth-watering!!
Sandhya Ramakrishnan says
Thanks Shalini!
Rafeeda - The Big Sweet Tooth says
The tomato pickle looks amazing with that deep ready color and with some garlic as bonus... total winner!
Sandhya Ramakrishnan says
The garlic was the best part! Thanks Rafeeda 🙂
The Girl Next Door says
Yum! The Tomato Pickle looks fiery and delicious, so very inviting. 🙂 I remember one of our Telugu family friends used to make this for us - this brings back such fond memories.
Sandhya Ramakrishnan says
Thanks a lot!