Pickles and pickling has been a long-time Indian tradition with heirloom recipes safely guarded by every household. The process of pickling has originated nearly four thousand years ago when people of the Tigris Valley civilization used salt and oil to preserve their foods. Pickling is a definitive method of preserving food when in plenty. It was a solution to the problems of food scarcity and shortage. Post-harvest losses due to high perishability was addressed by preservation techniques, thus saving food loss.
Pickles in India are loaded with native spices and layers of flavours. The spice burst adds zest to a meal, thus occupying a prominent place in an Indian meal plate. The onset of winter and bountiful tomatoes in the market, Foodialogues brings to you a traditional Andhra tomato pickle. The traditional method of sun drying has been tweaked to an instant stove preparation, keeping in with the fast-moving times. The tang of the tomatoes has been levelled with the spice from red chilly and this relish is a great accompaniment for any Indian meal or Tiffen. A spoonful mixed with hot steaming rice drizzled with ghee is definitely lip-smacking. What I miss in this fast-track preparation is the distinctive & prominent flavours of sun-dried tomatoes.
Tomato Pickle (Andhra Style) Recipe
Ingredients for Andhra Style Tomato Pickle:
- Tomato 1 kg
- Tamarind lemon-sized ball
- Red chilly dry 15 long
- Fenugreek/Methi 1 tsp
- Mustard seeds 1 tsp
- Sesame oil 200ml
- Salt as required
- Asafoetida 1 tsp
Preparation Method for Andhra-Style Tomato Pickle:
- Dry roast mustard and fenugreek. Powder fine and set aside.
- Heat 100ml of oil in a heavy-bottomed pan.
- Add the roughly chopped tomatoes, tamarind, and red chilly. Keep sautéing till the tomatoes become soft and mushy.
- Cool and grind into a smooth paste.
- Heat The remaining oil, add asafoetida, add the ground paste and cook on low flame with intermittent stirring.
- Cook for about 5 minutes. Add the salt and ground powder. Keep cooking on low flame till oil separates from the sides.
- Cool and store in a dry airtight jar.
- This pickle has a shelf life of one year at room temperature if stored well.
Tangy & Spicy Andhra Style “Tomato Pickle” is ready 🙂
