### Tomato Pickle Recipe: An Easy, Quick, Delicious Andhra-Style Preparation
In numerous Telugu-speaking households, discussions about food often center around the art of making pickles and chutneys. A particularly enjoyable recipe is the fresh tomato pickle, or tomato pachadi, which is irresistibly flavorful and remarkably simple to make in the Andhra style. This specific preparation isn’t intended for prolonged storage; it has a brief shelf life of about two days at room temperature but can be kept in the refrigerator for up to a week. Despite its short shelf life, this tomato pickle is a favorite among many and seldom lasts more than a few days in the kitchen.
#### Ingredients
– 500 grams of ripe tomatoes (a combination of heirloom and hybrid for balance)
– 2-3 tablespoons of oil (preferably sesame or mustard oil)
– 1 teaspoon of mustard seeds
– 1 teaspoon of cumin seeds
– 2-3 dry red chilies (adjust to taste)
– 1 teaspoon of red chili powder (adjust to taste)
– 1/2 teaspoon of asafoetida (optional)
– Salt to taste
#### Instructions
1. **Preparation of Tomatoes**: Thoroughly wash the tomatoes and cut them into small pieces.
2. **Tempering**: Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds. When they begin to splutter, add the dry red chilies and sauté for a few seconds.
3. **Cooking Tomatoes**: Incorporate the chopped tomatoes into the pan. Mix well and cook until the tomatoes are soft and their juices are released. This should take about 5-7 minutes.
4. **Spicing It Up**: Add red chili powder, asafoetida, and salt to the mixture. Stir everything and cook for an additional 2-3 minutes until well blended.
5. **Cooling and Storing**: Take the pan off the heat and allow the mixture to cool. Once cooled, put the tomato pickle into a clean, dry jar.
6. **Serving Suggestions**: This tomato pachadi pairs well with various dishes such as idli, dosa, pongal, rice, and roti. It also serves as a tasty dip or salsa with chips.
#### Flavor Profile
This vibrant orange-red homemade tomato pachadi is marked by its sweet, tangy, and spicy notes. The blend of heirloom and hybrid tomatoes enhances the flavor, making it a standout among vegetarian Andhra pickles. A hint of asafoetida adds richness to the taste, while the moderate heat from the dry red chilies and chili powder makes it absolutely delicious.
#### Conclusion
The ease of this quick tomato relish and its adaptability in usage make it a must-try for anyone eager to delve into Andhra cuisine. Whether you’re enjoying it at a family meal or serving it to guests, this tomato pickle is sure to make a lasting impression. For those seeking more pickle recipes, there are numerous options tailor-made for different tastes and preferences, including enduring sun-dried tomato pickles and garlic-flavored versions. Relish the delightful tastes of Andhra-style tomato pachadi!