Andhra Tomato Pickle

• Produce

  • 1 heaped tsp Asafoetida
  • 6 Red chilis, Dry
  • 1 Tomato
  • 2 kg Tomatoes

• Baking & Spices

  • 1 tsp Mustards seeds
  • 1 Red chili powder
  • 2 1/2 tbsp Salt
  • 1 Sugar

• Oils & Vinegars

  • 200 ml Oil

• Nuts & Seeds

  • 1 Cumin seeds

• Frozen

  • 4 leaves sprigs Curry

• Other

  • Urad dal - 1 Tbsp

Found on sailusfood.com

Description

Ingredients

• tomato

Directions

• Method for making Andhra Tomato Pickle Recipe Wash the tomatoes and slice them into slightly thin long pieces. Set aside. Heat 50 ml oil in a large vessel, add the tomatoes and cook on high flame for 2 mts. Reduce flame and cook for at least an hour or so. Mix the tomatoes once in a while. Continue to cook till the water is almost evaporated. Towards the end of the cooking process, keeping mashing the tomatoes lighly with a ladle. It should be like a thick yet slightly loose consistency chunky sauce. Turn off flame. Heat 150 ml oil in a separate pan. Once hot, add mustard seeds and allow to splutter. Add urad dal and dry red chilis and allow the dal to turn red. Add curry leaves, asafoetida and mix for a few secs. Turn off flame and allow to cool for a mt before adding the red chili powder. Mix and add this tempering immediately to the cooked tomato mixture. Now turn on flame, add 2 1/2 tbsps salt and cook the tomato mixture till the oil floats on top. Check the salt and if required add more. Turn off flame. Cool completely and remove to a serving vessel. Serve with any tiffin like idli and pongal OR with rice OR as a dip or salsa with chips. Tips   Use heirloom tomatoes or a mixture of heirloom and hybrid variety of tomatoes. Use 750 gms hybrid variety and 1250 gms heirloom variety.   Do not skimp on the oil.   If using cumin seeds, add them after the mustard seeds splutter along with urad dal.   You can increase the amount of red chili powder based on your taste preference.   Be careful when you add red chili powder to the tempering. Please tie a cloth around your nose and mouth when adding red chili powder to the tempering. It can give out an aroma that is slightly harsh on the senses. See that the oil is hot but not very hot when adding chili powder.   Ensure you do not burn the red chili powder in the tempering.   The quantity of salt will vary according to the sourness of the tomatoes.   You can add a tsp of jaggery or sugar if the tomatoes are too sour.   It can be stored at room temperature for only 48 hours during winters. During summer months, it should be refriegrated on the day of preparation. You can store in the fridge upto 6-7 days. Not more than a week.