Tamata Pachadi is a beloved Andhra pickle that transforms ripe tomatoes into a spicy, tangy preserve. Unlike mango pickles, tomato pickle is cooked, resulting in a rich, jammy texture with intense flavors. It's a quick pickle meant to be consumed within a few months and pairs perfectly with rice, dosa, or even as a sandwich spread.
This recipe captures the essence of Andhra cuisine - bold spices, tangy tomatoes, and the aromatic touch of mustard and curry leaves.
⏲️ Prep: 15 mins
🍳 Cook: 25 mins
🍽️ Makes: 500g
🔥 Spice level: Medium-hot
📅 Shelf life: 2-3 months (refrigerated)
🧂 Ingredients
- 1 kg ripe but firm tomatoes
- ½ cup sesame oil (gingelly oil)
- 2 tbsp red chili powder (Guntur preferred)
- 1 tbsp mustard seeds, coarsely ground
- 1 tbsp fenugreek seeds, roasted and powdered
- 1 tsp turmeric powder
- 2 tbsp salt (or to taste)
- 1 tbsp ginger-garlic paste
- 1 tsp asafoetida (hing)
- 15-20 curry leaves
- 4-5 dry red chilies, broken
- 1 tsp mustard seeds for tempering
- 1 tbsp jaggery (optional, to balance tang)
📌 Use ripe but firm tomatoes - not too soft or mushy.
📝 Method
Step 1 Wash tomatoes and pat dry. Chop into small pieces (1 cm cubes).
Step 2 Heat oil in a heavy-bottomed pan. Add mustard seeds; when they splutter, add broken red chilies, curry leaves, and asafoetida.
Step 3 Add ginger-garlic paste and sauté until raw smell disappears.
Step 4 Add chopped tomatoes, turmeric, and salt. Mix well. Cook on medium heat, stirring occasionally, until tomatoes soften and oil starts to separate (about 15-20 minutes).
Step 5 Add red chili powder, ground mustard, fenugreek powder, and jaggery. Mix and cook for another 5-7 minutes until the mixture thickens and oil floats on top.
Step 6 Turn off heat and let it cool completely.
Step 7 Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm (not hot) oil if needed.
Step 8 Mature for at least 2 days before serving. Refrigerate after opening.
🌶️ Regional variations
Tomato pickle varies across Andhra:
- Coastal Andhra: Uses more sesame oil and sometimes garlic.
- Rayalaseema: Extra spicy with Guntur chilies and a hint of jaggery.
- Telangana: Often includes roasted peanuts for crunch.
🍚 How to serve
This pickle is incredibly versatile:
- Mix with hot rice and ghee - a comfort food classic.
- Serve as a side with dosa, idli, or pesarattu.
- Use as a spread on sandwiches or wraps.
- Add a spoonful to curd rice for a tangy twist.
- Pair with parathas or any Indian bread.
🧺 Storage and shelf life
Properly prepared tomato pickle lasts 2-3 months in the refrigerator. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Avoid leaving at room temperature for long periods. In cooler climates, it can stay outside for a few weeks, but refrigeration is recommended.
❓ Frequently asked questions
Q: Can I use green tomatoes? A: Yes, but the flavor will be more tangy and less sweet. Adjust cooking time accordingly.
Q: Why did my pickle become watery? A: Tomatoes release water; cook until most evaporates and oil separates. If still watery, cook longer.
Q: Can I reduce oil? A: Oil acts as a preservative. You can reduce slightly, but shelf life will decrease. Refrigerate if using less oil.
Q: Is this pickle vegan? A: Yes, all ingredients are plant-based.
Cook tomatoes with spices; temper; cool; store.
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