tomato pickle recipe

Andhra style tomato pickle or nilava tomato pachadi is one of the most made in Telugu speaking homes. Serve it with breakfasts like idli dosa, pesarattu, rice or even with snacks and parathas.

Tomato pickle

500 Grams tomatoes (chopped)

tbsp red chili powder

turmeric

tamarind ((optional))

tsp mustard seeds ((optional))

tbsp oil (for frying tomatoes)

Salt

curry leaves

mustard (seeds)

garlic ((sliced))

red chilli (deseeded)

hing (or asafoetida)

Make sure all your ingredients are dry and moist free. To ensure you can also sun dry red chili powder and turmeric for some time. Wash tomatoes under running water and leave them aside to dry.

Bring 4 to 6 tbsp water to a rolling boil. Allow the temperature to cool down and then soak tamarind in it. You can also skip this step and add tamarind directly to the tomatoes. But most times tamarind is not clean so soaking and filtering is needed.

Dry roast fenugreek seeds on a low flame till they emit a nice aroma. if using mustard add them and fry just for a minute and set aside to cool.

Powder the roasted fenugreek seeds and mustard.

Preparation for tomato pickle

Chop tomatoes and fry them with salt and turmeric in a pan on a medium flame till they turn mushy. The pulp should thicken.

Squeeze the tamarind fully with your fingers &amp; filter it to remove the impurities &amp; pulp. Add this to the cooked tomatoes. Adjust the tamarind to suit your taste. Mix and cook well for 5 mins until the mixture bubbles up very well.

When the mixture cools down completely, add chili powder, salt, fenugreek and mustard powder and mix well. Check salt and spice. Add more if needed.

Making tomato pickle or pachadi

Heat a pan with oil. Add mustard, fry till they splutter, add garlic. Fry till they turn aromatic, add red chilies and curry leaves. Fry them until they turn crisp. Add hing.

Turn off the stove. Transfer the tomato pickle to the pan and mix well.

Cool the tomato pickle completely. Store this in a air tight glass bottle.

Tempering tomato pachadi

Try these Russian pickled tomatoes: healthy, delicious and super easy to make. A flavorful and refreshing appetizer or snack made in only 30 minutes that will keep for months on the shelf. 

Russian Grandma’s Pickled Tomatoes

garlic (sliced)

bay leaves

parsley (3-4 stems or about a handful)

dill (with umbrellas, 3-4 stems)

scallions

oak leaves

tarragon, summer savoury, cherry, blackcurrant and horseradish leaves (optional)

black peppercorns (or pepper mix)

salt

sugar

white wine vinegar (optional)

In a large pot, sterilize jars and lids in boiling water for 15 minutes (see alternative sterilizing options in the notes below). Remove them from water with cooking tongs.

Sterilize the jars

Put tomatoes, garlic, bay leaves, parsley, dill, scallions and oak leaves (tarragon, summer savoury, cherry, blackcurrant and horseradish leaves if using) in jars. Try to surround the tomatoes with leaves evenly, as you won&#039;t be able to move them later. Fill jars with boiling water.

Fill the jars

Pour the water from jars into a medium pot or saucepan. This step allows you to determine the exact amount of water you need to fill in the jars. Add black peppercorns, salt and sugar and let boil for 5 minutes. Add vinegar (if using).

Make the brine

Pour the brine back in the jars. If tomatoes are not completely covered, add more boiling water but make sure there is a bit of space in the jar before you put the lid onto prevent leaking. Firmly close the lids. Turn the jars upside down for two to three days.

Pour and close

Pickled tomatoes are ready within one or two weeks, depending on the size. Store them at a room temperature or lower before opening. Using this recipe, an unopened jar will last about a year on the shelf, if you add vinegar to it. Once you open the jar, store it in the fridge for about six weeks.

Store

https://embed.mediavine.com/videos/my07qzodsuny4wporncf

Try these Russian pickled tomatoes: healthy, delicious and super easy to make. A flavorful and refreshing appetizer or snack made in only 30 minutes that will keep for months on the shelf. Enjoy your fresh, juicy tomato harvest even through the winter by using this one age old secret.

Top 2 tomato pickle recipe recipes from across the web

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Top 2 tomato pickle recipe recipes from across the web

The most viewed tomato pickle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tomato pickle

Russian Grandma’s Pickled Tomatoes

The most viewed tomato pickle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine