Instant tomato pickle andhra style

ANDHRA TOMATO PICKLE  / INSTANT TOMATO PICKLE

BY KUSUM UMASHANKAR

Tangy ,hot and sour tomato pickle flavoured with methi and garlic . This tomato chutney is perfect to serve with your South Indian meals. Yummy, instant, finger-licking delicious & hot-spicy. It tastes good with almost anything like rice, idli, dosa, stuffed parathas, as a dip worth nachos or fritters .

Traditionally it is made with sun dried tomatoes for a long shelf life but this is an instant quick version of making tomato pickle. The sun dried version is labor intensive but totally worth the effort and time

INGREDIENTS

• Oil – 100 ml + 50 ml
• Red ripen tomatoes – 11/2 kg
• Salt – 11/2 OR 2 tbsp
• Tamarind – small lemon size
• Red chilli pwdr – 2 or 3 tbsp or as per taste
• Roasted methi pwdr – ½ or 1  tsp
• Garlic slightly crushed – ¼ cup
• asafoetida – ½ tsp
• mustard seeds – 1 tsp

NOTE –  avoid tamarind if tomato is sour .

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=TyGb8Ysnx-s

METHOD

Wash and wipe the tomatoes . Wipe and chop them .

Heat oil in thick bottom pan .

Add tomatoes + salt + tamarind ,mix well and let it cook for 5 mins  on high flame .

The tomatoes will start sweating .[ releasing water ]

Give a mix and cook again.

Cook on low flame for 35 to 40  mins on medium to low flame  till the tomatoes soften and become mushy .

Keep stirring in between as it cooks .

Oil will separate.

Now add red chilli pwdr + roasted methi pwdr , mix well and off the flame .

Let it cool .

Transfer to a mixie jar and blend into fine paste .

TEMPERING

Heat oil in a pan .

Add mustard seeds and let it crackle .

Add  crushed garlic + asafoefida and stir fry for  a min .

Add the tomato paste and mix well .

Cook for 6 to 7 mins , till the oil release completely .

Off the flame

Once it cools down completely , transfer to an air tight container .

Keep in fridge and use upto a month .

Goes well with paratha / dosa / idli / bread spread /puri / roti or as a dip .

NOTE

1. Salt and chilli can be adjusted as per taste .
2. Depending on the quality of tomato, it might take less or more cooking  time
3. Remember to use fresh, ripe and firm tomatoes for this pickle recipe.
4. You can add 2 tbsp of jaggery also .
5. Salt and oil acts as preservatives .
6. If adding tamarind pulp , soak in tamarind in hot water and extract .
7. Use a dry spoon while removing the pickle .
8. You can increase the amount of oil .
9. Use Kashmiri red chilli pwdr .
10. A tablespoon of tomato pickle in a cup of thick yogurt and serve with hot aloo parathas.
11. You can use curry leaves / whole red chilli / urad in the tempering .
12. We can use sesame oil .
13. Make sure that the pickle does not have any moisture or comes in contact with any moisture to extend its shelf life.
14. You could increase, decrease or just omit the garlic if you don’t want to use it in the recipe.

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