Tomato Pachadi - Instant Pickle

South Indian people are fond of 'Pickles'. Almost in every Telugu family, you will find one pickle as a side dish on their main menu. Especially in Andhra, it's a compulsion. They do experiments in 'Pickles making' and invent new recipes too. Today I want to share one of the best tasty, sweet, tangy and a little bit spicy" Tomato Pickle" made with Fresh Tomatoes. You can make this pickle in a short span of time with minimal ingredients. Pinch of asafoetida, Red chillies and Red chilli powder, dry roasted Fenugreek seeds powder and mustard powder gives extra taste and flavour to this tomato pickle. This Tomato Pachadi goes well with hot steamed rice and tiffins like Idli, dosha, Pongal and roti. Let us learn how to make Tomato Pickle.

Ingredients :

Tomatoes:        1 kg

Salt                                                        :        3-4 tablespoons

Red Chilli Powder                                 :         3-4 tablespoons

Methi and Rai Powder                          :          3 tablespoons

Oil:           5-6  tablespoons

Red Chillies:           6-7 tear and de-seeded

Asafoetida                                            :            1 table spoon

Mustard Seeds:            1 tablespoon

Procedure :

1. Wash the tomatoes thoroughly and slice them into thin cube sized pieces, keep aside.

2. Heat a pan, add 1 tablespoon mustard seeds, 2 tablespoons of Methi (menthulu) seeds, fry them separately till it turns golden brown colour. A nice aroma comes out at this moment. Turn off the flame and allow it to cool. Grind them into a fine powder.

3. Heat 3 tablespoons of oil in a wide thick bottomed vessel, add tomato pieces and cook them till tomato pieces become soft and mushy for up to 20minuites. At the end of the process mash the tomatoes lightly with a ladle. It should be like a thick and loose consitstency like a sauce. Turn off the flame.

4. Now add salt, Red chilli powder and Methi -Rai powder to the mashed tomato mixture. Mix well.

5. Heat 3 tablespoons of oil, once hot, add mustard seeds and allow to splutter. Then add tear and deseeded red chilli pieces and fry them for a few seconds till chilli pieces become crispy. Add asafoetida powder before turning off the flame. You will find nice the aroma from the dish, now turn off the flame and allow it to cool for 2 minuites before adding to the tomato mixture.

6. Cool the pachadi completely and transfer it into a serving vessel. It can be stored at room temperature for only 48 hours. You can store this in the fridge for up to one week. But check the salt level, and if required add more depending on the sourness of tomatoes.

 Hot Instant Tomato Pickle is ready to serve!! Serve it hot with hot steamed rice, any dal and ghee.