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Tomato pachadi-Andhra Tomato Pickle
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5 from 2 votes

Tomato Pachadi-Tomato Pickle

Tomato chutney pairs well with idli,dosa and even paratha.
Prep Time10 mins
Cook Time30 mins
Course: Pickle
Cuisine: Indian
Keyword: andhra tomato pachadi, tomato chutney, tomato pachdi
Servings: 20


  • Diced tomatoes 2 can of 400 gms each or 1 kg fresh tomatoes
  • ¼ cup mustard oil for fresh tomatoes use ⅓ cup oil
  • 1 tablespoon Salt
  • 1 tablespoon turmeric/haldi
  • 2 tablespoon red chilli powder
  • 2 tablespoon tamarind paste/imli
  • 1 tablespoon fenugreek powder/methidana
  • 1 tablespoon rai/mustard seeds

For tempering:

  • 2 tablespoon oil
  • 2 teaspoon split chickpeas/chana dal
  • 1 teaspoon mustard seeds/rai
  • Handful of curry leaves
  • 1-2 dried red chillies/sookha lal mirch


  • Dry roast mustard,fenugreek in a pan,powder them keep aside
  • Heat mustard oil,add tomatoes and cook until oil oozes out.
  • Add tamarind paste,spices and cook for few minutes.(for fresh tomatoes, add ½ cup water and cook)
  • Heat oil in separate pan,add tempering ingredients.
  • Mix with tomato pickle and add mustard/fenugreek powder.
  • Keep it in a clean jar in the refrigerator.This has a shelf life of 2 weeks.