Andhra Tomato Pickle Recipe: Instant Heirloom Tomato Pachadi You’ll Crave Daily!

If you're after something spicy, bold, and chunky for your chutney that your chappati or meals can tremble under, this Andhra-style tomato pickle should be on your try list! These are called Pachadi by the locals, instant tomato pachadi that is basically a saucy and flavorful kind of condiment made with heirloom tomatoes and south Indian style tempering and no garlic — if you really want a pickle that doesn't have that.

Why This Pickle Stands Out

Pickles made in Andhra style are famous for their exceptionally strong flavors and fragrant tempering, and this one indeed goes by that standard. The richness of this chunky tomato chutney comes with red chili powder, a tadka comprising mustard, cumin, and urad dal, and a final tempering of asafoetida and curry leaves. Food expert and Andhra cuisine specialist Chef Archana Doshi suggests that it is best as a short shelf life pickle that is to be eaten fresh with hot rice, dosa, or idlis.

Ingredients

• 3 large heirloom tomatoes (roughly chopped)
   
• 1 tsp mustard seeds
   
• 1 tsp cumin seeds
   
• 1 tbsp urad dal
   
• 2–3 dry red chilies
   
• 1/4 tsp asafoetida (hing)
   
• 1/2 tsp turmeric powder
   
• 1.5 tbsp red chili powder
   
• 1 tsp jaggery (optional)
   
• Salt to taste
   
• 2 tbsp sesame oil
   
• 1 sprig of curry leaves
   

How To Make:

Heat sesame oil in a pan. As soon as it is hot, add the mustard, cumin, urad dal, and red chilies for crackling.

Add the curry leaves and asafetida.

Add the chopped tomatoes along with turmeric and salt, and cook until the oil emerges.

Add the red chili powder and jaggery. Cook till it is thick and syrupy.

Serve with South Indian dishes or store for 2 or 3 days in the refrigerator. This pickle with asafoetida tempering will make for a quick tiffin side chutney, taking less than 20 minutes to whip up!