Tomato Pickles Items Required

How to make tomato pickles

Andhra tomato pickle known as nilava pachadi is made with sun dried tomato chunks.

Fort those living in high rise buildings or in places without much sunshine, this method of preparing tomato pickle is easy to follow.

The pickle tastes tangy, hot and sour with flavours of methi and garlic. Theamount of red chili powder, fenugreek seeds powder to be used depends on the type of tomatoes.

If the tomatoes are tangy, one can just skip using tamarind and reduce the levels of red chili and fenugreek powders.

Here is the step by step process:

Preparation time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Ingredients (240 ml cup used)
* 500 Grams chopped tomatoes
* 6 tbsp red chili pow (to suit your taste)
* 1 tsp turmeric pow
* 80 grams tamarind (to suit your taste, discard the pulp)
* � to 1 tbsp methi seeds (fenugreek)
* 1 tsp mustard seeds (optional)
* 2 tbsp oil for frying tomatoes
* Salt as needed


* 90 ml oil (mustard or peanut or sunflower)
* 1 sprig curry leaves
* 1 tsp mustard
* 6 cloves of garlic (sliced)
* 1 red chilli deseeded
* Pinch of hing


  1. Wash tomatoes completely with water and leave them aside to dry.
  2. Soak tamarind in enough warm water to immerse it. (boiled and cooled water)
  3. Dry roast fenugreek seeds on a low flame till they emit a nice aroma.
  4. If using mustard add them and fry just for a minute and set aside to cool.
  5. Powder the roasted fenugreek seeds and mustard.
  6. Chop tomatoes and fry them with salt and turmeric in a non-stick on a medium flame till they turn mushy and the pulp should thicken.
  7. Squeeze the tamarind fully and filter it to remove the impurities. Add this to the cooked tomatoes. Adjust the tamarind to suit your taste.
  8. When tomato mix cools down completely, add chili powder, salt, fenugreek and mustard powder to this mixture and mix well.
  9. Heat a pan with 2 tbsp oil, add mustard, fry till they splutter, add garlic and fry till they turn aromatic, add red chillies and curry leaves.
  10. Fry them until they turn crisp.
  11. Pour rest of the oil (60 ml) to the tomato pickle along with the seasoning and mix well.
  12. For the seasoning, 1 tbsp channa dal and urad dal can be added and fried till golden; it imparts a good aroma to the pickle. They soak in the pickle and eventually taste tangy.

Tomatoes - 1 Kg
Soy Flakes On Nuggets- 1 Cup Or 100 Gms
Red Chilli Powder- 1 Cup Turmeric- 1 Tsp
Seasoning- Rai, Jeera, Mustard And Red Chilli
Salt - 1 Cup
To Taste Oil- 1 Cup
Method Fry Soy Flakes In Oil.
If Soy Chunks Are Used, Deep Fry In Oil And Keep Aside.


Take Tomatoes And Cut Them Into Pieces. Take Oil In A Pan Add Seasoning, To This Add Tomatoes And Fry. When Done Add Soy Flakes Or Chunks.Remove From Fire, Add Red Chilli Powder, Turmeric And Salt. Note- Sprinkle Lemon Juice For More Taste Tastes Good With Rice, Roti Or As A Side Dish For Tiffins.

By- Ms Bharathi Kaza