Andhra Tomato Pickle Recipe

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Directions

• Wash tomatoes with water and slice them into thin long pieces. Keep them aside
• Heat oil in a large vessel and add tomatoes to it
• Cook the pieces in a high flame for about 2 minutes and then reduce the flame
• Continue the process on low flame till water is almost evaporated
• Start mashing the tomatoes with ladle during the cooking process
• Off the flame and heat oil in a separate pan
• Once the oil is hot, add mustard seeds to it. Allow them to splutter and then add urad dal, dry red chilies to it
• Add curry leaves and off the flame
• Let it cool for some time. Add chili powder to it and mix it to the boiled tomato mixture
• Check for the salt and add if required
• Now turn on the flame and place the tomato mixture till the oil floats on top of it
• Off the flame and cool it completely
• Place it in a serving bowl and serve it with roti or idli. The pickle tastes yummy with hot rice and ghee.

You can increase the amount of chili powder based on your preference. When you add the red chili powder to the tempering, you need to be careful. Tie a cloth around your nose and mouth when you are adding the chili powder. If you want the pickle little tangier, then you can add tamarind thick paste to the tomatoes while boiling them.

Tomatoes Nutritional Facts

 -Neelima