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Home » Pickles

Published: Apr 15, 2019 · Modified: Jun 8, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Instant Andhra Style Tomato Pickle

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tomato pickle

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.

Andhra Style Tomato Pickle

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.

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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.

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
Tomato Pickle with Garlic

Procedure to make Instant Andhra Style Tomato Pickle -

  • Chop the tomatoes and keep it ready.
Fresh chopped Tomatoes
  • 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.
How to make Tomato Pickle
  • 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.
Mustard and Fenugreek Powder for pickle
  • 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.
How to make Spicy Tomato Pickle
  • 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.
How to make Andhra Tomato Pickle

Frequently asked question

How long can I store the tomato pickle?

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.

What kind of tomatoes to use for tomato pickle?

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.

What to serve with tomato pickle?

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

An absolutely flavorful and spicy pickle made with fresh and Juicy tomatoes. This is a perfect recipe to make when there is an abundance of homegrown tomatoes from the backyard.
5 from 8 votes
Print Pin Rate
Course: pickles
Cuisine: South Indian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20 servings
Calories: 66kcal
Author: Sandhya Ramakrishnan

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

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.
  • 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.

Nutrition

Calories: 66kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Chandrashekar AL says

    March 05, 2022 at 1:50 am

    So delicious and super spicy thank you for the recipe

    Reply
    • Sandhya Ramakrishnan says

      March 07, 2022 at 9:28 am

      Thanks for trying the recipe. Glad you liked it.

      Reply
  2. Heidi Attwood says

    February 08, 2021 at 8:41 pm

    Question: you do not mention removing the tamarind seeds prior to grinding, so should we assume you leave them in?

    Reply
    • Sandhya Ramakrishnan says

      February 09, 2021 at 11:10 am

      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.

      Reply
  3. Kameshwari says

    August 17, 2020 at 12:15 pm

    Recipe sounds good. I might try it tomorrow. But without or with lesser garlic pods.

    Reply
    • Sandhya Ramakrishnan says

      August 18, 2020 at 1:14 pm

      Thanks Kameshwari! Absolutely! Garlic is optional.

      Reply
  4. Pavani says

    May 04, 2019 at 8:16 pm

    5 stars
    Thank you Sandhya for trying this recipe from my blog. You made it perfectly and looks yummy.

    Reply
  5. Veena Krishnakumar says

    April 30, 2019 at 10:37 am

    Ahaha naaku orudhe. Perfect with thair saadam. Looks too inviting Sandhya

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:05 pm

      Thanks Veena!

      Reply
  6. Veena Krishnakumar says

    April 30, 2019 at 10:37 am

    Ahaha naaku orudhe. Perfect with thaie saadam. Looks too inviting Sandhya

    Reply
  7. Lathiya says

    April 29, 2019 at 9:25 pm

    5 stars
    I'm just drooling over the pics...I love pickles and this tomato pickle is so tempting..will be trying

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:04 pm

      Thanks Lathiya! Give it a try. You will love it.

      Reply
  8. Narmadha says

    April 24, 2019 at 4:50 am

    5 stars
    I love garlic and this tomato thokku looks so delicious. I am drooling to have some now. Perfect combo for idly/dosa.

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:03 pm

      Thanks Narmadha! We love it with idli and dosai!

      Reply
  9. Usha says

    April 22, 2019 at 7:19 am

    5 stars
    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

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:03 pm

      I am with you on Garlic Usha. I should have added more garlic 🙂

      Reply
  10. Nayna Kanabar says

    April 19, 2019 at 2:14 pm

    5 stars
    I have never had tomato pickle before . This sounds so delicious and I am sure the spices would have given it super flavour.

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:03 pm

      Nayna, give this a try and you will love it.

      Reply
  11. sasmita says

    April 18, 2019 at 7:33 am

    a lovely pickles option to relish. This Tomato Pickle looks extremely delicious and so Perfectly made....

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:02 pm

      Thanks Sasmita!

      Reply
  12. Chef Mireille says

    April 17, 2019 at 10:57 am

    5 stars
    This pickle spicy and tangy - perfect to add to any meal to bring it up a notch to the next level.

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:02 pm

      Absolutely Mir! We have been eating it with everything.

      Reply
  13. Jagruti Dhanecha says

    April 17, 2019 at 5:18 am

    I have always made tomato chutney but not a pickle, loaded with garlic, hot and fiery, love to devour with my Gujju Bhakhri.

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:01 pm

      This will be delicious with Bhakhri!

      Reply
  14. Lizet Flores de Bowen says

    April 16, 2019 at 8:17 am

    5 stars
    I've never had tomato pickle before. Yours sounds so delicious with all those spices. I'll try it soon.

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:01 pm

      If you are a spicy food lover, then you have to try it. Love the tangy and spicy flavor.

      Reply
  15. Shalini Sridharan says

    April 16, 2019 at 3:58 am

    I make tomato pickle the same way! Mouth-watering!!

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:01 pm

      Thanks Shalini!

      Reply
  16. Rafeeda - The Big Sweet Tooth says

    April 16, 2019 at 3:30 am

    The tomato pickle looks amazing with that deep ready color and with some garlic as bonus... total winner!

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:00 pm

      The garlic was the best part! Thanks Rafeeda 🙂

      Reply
  17. The Girl Next Door says

    April 16, 2019 at 2:49 am

    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.

    Reply
    • Sandhya Ramakrishnan says

      April 30, 2019 at 6:00 pm

      Thanks a lot!

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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