| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
For Tempering :
- 1.5 cups Oil
- 1-2 tsp Mustard seeds
- 1 tbsp urad dal
- 5-6 Dry Red Chili
- 2 spring curry leaves
- 1 tsp asafoetida heaped
- 1-2 tbsp Red Chili Powder
- 6-7 cloves garlic
Ingredients
For Tempering :
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Instructions
- Wash and cut tomatoes into thin slices.
- Heat around 1/2 cup of oil in a large wok and add tomatoes. Mix well and cook in medium to low flame for around 1 hour till the tomatoes reduces and become thick and chunky.
- Turn off the gas and allow the cooked tomato sauce to rest.
- In a separate pan heat 1.5 cups of oil and add mustard seeds and wait till they crackle.
- Now add all the other ingredients mentioned above under ‘For Tempering’ except red chili powder.
- Saute till Garlic and Urad dal is golden in color.
- Turn off the heat and allow the tempering to rest for a while before adding red chili powder.
- Now add chili powder, stir well and pour the tempering in the tomato mix.
- Turn on the heat and let the tomato pickle cook again till oil starts leaving the sides.
- Season with salt and sprinkle some sugar and mix well.
- Turn off the heat and let the pickle cool down completely before serving,
- Collect the pickle in an air tight glass jar and keep in a cool dry place.
Recipe Notes
This Andhra Style Tomato Pickle can be stored at room temperature for only 48 hours (2 days) during winters. And in summers it should be refrigerated the same day and consumed within a week.
Avoid putting stained or wet spoon inside the pickle jar to avoid getting it spoiled.
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If you like this easy pickle recipe, then try making at home and share your feedback with me in comments below.
Love : Shaheen
Recipe adaptation : Sailu’s Food
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