Made using fresh, ripe tomatoes, methi seeds, garlic and essentially even tamarind, Andhra Style Tomato Garlic Pickle pops us your palate with awesomeness. Here is how to make Tomato Garlic Pickle.
A dull day often gets difficult to deal with, right? Everyone of us often go through times when we do not feel like doing anything but just laze around. Being a super self-motivated person, I often try to rescue myself from such mood swings by reading books, by gardening, by catching up with friends, by cooking or just popping some homemade pickle with any flatbread made at home!
Yes, you can surely say that pickles are my bad mood busters and hence, you would always find jars full of at least one or the other pickles like Nimbu Hari Mirch ka Achar, Gajar Gobhi aur Shalgam ka Achar and also Andhra Style Tomato Garlic Pickle.
Andhra Style Tomato Garlic Pickle was one of my favourites while I was expecting Bhavye. Made using fresh, ripe tomatoes, methi seeds, garlic and essentially even tamarind, Andhra Style Tomato Garlic Pickle pops us your palate with awesomeness every time you eat it.
Unlike the other pickles that you make, this Pickle never ever requires seasonal ingredients like mangoes. Hence, it is very convenient to make it fresh and serve it to your guests or loved ones whenever you feel like!
With tangy, sweetish taste to indulge yourselves with, do consider my genuine recommendation for trying this Pickle at least once in a lifetime. To make your work easy, here’s sharing its hassle free and interesting recipe:
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Andhra Style Tomato Garlic Pickle Recipe
Andhra Style Tomato Garlic Pickle
Made using fresh, ripe tomatoes, methi seeds, garlic and essentially even tamarind, Andhra Style Tomato Garlic Pickle pops us your palate with awesomeness.
- 2 kg Ripe Tomato Cut into 4 pieces
- 1/4 cup Vegetable Oil
- 2 cups Sesame Oil
- 2 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 20-25 cloves Garlic Peeled
- 20-25 Curry Leaves
- 8-10 Dry Red Chillies
- 1 cup Kashmiri Red Chilli Powder
- Salt to taste
- 100 g Tamarind You can adjust the amount according to the sourness of tomatoes
- 50 g Jaggery
Heat vegetable oil in a karahi / pan.
Add the tomatoes and cover and cook for 20-25 minutes until tomatoes become mushy.
Heat sesame oil in another karahi / pan.
Once the oil is hot, add mustard seeds, fenugreek seeds, garlic, curry leaves and dry red chillies.
Fry for a minute until garlic turns slightly brown.
Pour the tempering over the tomatoes.
Add Kashmiri red chilli powder and salt and mix well.
Cook for another 10-15 minutes.
Keep mashing the tomatoes with the back of a ladle.
Add tamarind and jaggery and cook for another 10 minutes.
Remove the pan from heat.
Cool the pickle.
Transfer it in a clean glass jar.
Refrigerate for up to 7 days.
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