# Tomato Pickle Recipe: A Quick, Easy, Flavorful Andhra Style Dish
Tomato pickle, known as *pachadi*, is a cherished delight in numerous Telugu-speaking homes. This colorful and tasty accompaniment often takes center stage in food conversations, with families exchanging treasured recipes handed down through the years. In this post, we will delve into a quick and easy tomato pickle recipe that embodies the spirit of Andhra cuisine, making it a lovely addition to any dish.
## The Appeal of Tomato Pachadi
This tomato pickle is not meant for long-term preservation; it has a brief shelf life of around two days at room temperature. However, if kept in the fridge, it can last about a week. Despite its short duration, this tomato pachadi is so appetizing that it seldom sticks around for long in our home, particularly when we have guests over.
Using fresh heirloom tomatoes from my organic garden, I discover that a combination of heirloom and hybrid tomatoes delivers the best taste profile, striking a balance between sweetness and tartness. The recipe is uncomplicated, requiring few ingredients and no grinding—resulting in a chunky, saucy chutney that is both rewarding and simple to create.
## Ingredients
To prepare this Andhra-style tomato pickle, you will need these ingredients:
– 4-5 medium-sized ripe tomatoes (a blend of heirloom and hybrid)
– 2-3 dry red chilies
– 1 teaspoon red chili powder (modify to your preference)
– 1/2 teaspoon asafoetida (optional)
– Salt, to taste
– 2 tablespoons oil (ideally sesame or mustard oil)
– Optional: 2-3 crushed garlic cloves (for a garlicky touch)
## Instructions
### Step 1: Prepare the Tomatoes
1. Rinse the tomatoes well and cut them into small pieces. Set them aside.
### Step 2: Temper the Spices
2. Heat the oil in a pan over medium heat.
3. Add the dry red chilies and allow them to sizzle for a few seconds.
4. If using, add the asafoetida and sauté for a few seconds until aromatic.
### Step 3: Cook the Tomatoes
5. Incorporate the chopped tomatoes into the pan. Stir thoroughly to mix with the tempered spices.
6. Cook the blend over medium heat, stirring occasionally, until the tomatoes soften and expel their juices (approximately 5-7 minutes).
### Step 4: Season the Pickle
7. Stir in salt and red chili powder to the cooked tomatoes. Mix well and continue cooking for another 2-3 minutes until the mixture thickens a bit.
8. If you’re adding garlic, now is the time to do so. Mix in the crushed garlic and cook for one more minute.
### Step 5: Cool and Store
9. Take the pan off the heat and allow the tomato pickle to cool completely.
10. Once cooled, transfer the pickle to a clean, dry jar. Keep it at room temperature for up to two days or refrigerate for up to a week.
## Serving Suggestions
This instant tomato pickle is highly adaptable. It pairs beautifully with an array of South Indian dishes like:
– **Idli**: Soft, steamed rice cakes
– **Dosa**: Crispy rice crepes
– **Pongal**: A savory rice and lentil meal
– **Rice and Roti**: Ideal as a side for any feast
Moreover, it can be relished as a dip or salsa with chips, providing a flavorful kick to your snacking sessions.
## Conclusion
This Andhra-style tomato pickle is a delightful fusion of sweet, tangy, and spicy tastes, making it a treasure among vegetarian pickles. Its ease and adaptability make it a must-try for anyone interested in the vibrant culinary heritage of South India. Whether served during family gatherings or enjoyed as a quick snack, this tomato pachadi is bound to impress.
For more delightful pickle recipes and other culinary treats, feel free to check out additional resources and blogs focused on Andhra and South Indian cuisine. Enjoy your cooking adventure!