It is a delicious Andhra style tomato chutney recipe. It goes well with South Indian snacks like idli, uttapam, dosa and even appams. So, here's how to make this andhra tomato pickle recipe step by step.
Once the oil is hot, add fenugreek seeds, mustard seeds, chana dal and urad dal and fry until they turn slightly brown.
Add curry leaves and dry red chillies and fry for 30-34 seconds.
Add hing and tomato.
Cover and cook until tomatoes are well cooked and mushy.
Add turmeric powder and tamarind paste and cook for another 2-3 minutes.
Remove the pan from heat and let the mixture cool down.
Add the mixture in a blender along with coriander and salt and blend to make coarse chutney.
Transfer the chutney in a glass container and refrigerate for upto 4 days.
You can also give this pachadi a tempering of mustard seeds and curry seeds if you wish to.In case you wish to make it spicier than you can add more red chilies.Also, if the tomatoes that you use are slightly sour then you can use a slightly lesser amount of tamarind. Because Tomato Pachadi shouldn't turn out too sour. We need it to be balanced, guys!Once you cook the tomato mixture, let it cool down before grinding the same.