Wednesday, 17 February 2016


Andhra multi purpose tomato pickle is a spicy tangy pickle can be used for making tomato rice, rasam and be served as accompaniment for dosas, idlis rotis etc.If we keep this pickle handy can be used for several purposes.

   Chopped tomatoes                        - 500 grams
   Red chilies de seeded                   - 12 nos
   Turmeric powder                          - 1 tsp
   Tamarind extract                          - from 100 gms of tamarind
  (adjust according to the tanginess of tomatoes.)
   Jaggery                                                - 2 tbsps
   Salt                                                      - to taste.
   Methi seeds                                    - 1 tbsp
   Mustard seeds                               - 1 tbsp


Gingelly oil                                  - 1/4 cup
Curry leaves                               - 1 sprig
Mustard seeds                           - 1 tbsp
Red chilli deseeded                   - 3 nos
Asafetida                                      - ¼ tsp
Kashmiri red chilli powder   - 2 tbsp

 Wash tomatoes keep them aside to dry.
Dry roast fenugreek seeds and mustard seeds on a low flame till they emit a nice aroma   and powder the roasted methi seeds and mustardseeds.
Fry the chopped tomatoes with tamarind,deseeded red chillies,salt and  turmeric powder in a pan on a medium flame till they turn mushy.
Remove from flame and keep aside to cool.
Grind the cooked tomatoes to a smooth paste.
Heat half of the gingelly oil in a pan and season it with mustard seeds, red chillies, asafetida, and curry leaves.
Add the ground paste to the above seasonings and add kashmiri red chilli powder and jiggery.
Add remaining oil to the puree and cook till the oil seperates from the tomato gravy.
Finally add the dry roasted powders cook for few minutes and remove from flame.
Yummy tangy and spicy Andra tomato pickle is ready to serve.
Can serve with plain rice, dosas , idlis roti etc.


Can add garlic while frying tomatoes.