Andhra Tomato Pickle – A Divine Side To Your Main Meal

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If you are one of those million Andhraites who cannot start their meal without adding a spicy pickle to the food, then you cannot possibly miss out on the delicious Andhra style tomato pickle recipe.

Tomato pickle comes handy and serves as a tasty accompaniment to many preparations apart from rice. In fact, not many know that a delicious pickle can be made with organically grown tomatoes. Easily perishable, this good tomato pickle or Pachadi is often craved for most days.

A simple recipe of Andhra style tomato pickle or pachadi like below should be an instant answer to your prayers.

Here is the simplest version of a delightful Andhra style Tomato pickle. Try it and enjoy!!

Andhra Tomato Pickle Recipe

  • Preparation time:
  • Cooking time:
  • Serves: 25 people


  • Tomatoes – 2 kgs, washed, cut into half and slice each half into 10-12 thin slices
  • Salt – 2 1/2 to 3 tbsps
  • Sugar – 1 tsp (optional)
  • For tempering:
  • Oil – 200 ml
  • Mustards seeds – 1 tsp
  • Cumin seeds – 1 tsp (optional)
  • Urad dal – 1 tbsp
  • Dry red chilis – 6, tear and de-seed
  • Curry leaves – 4-5 sprigs
  • Asafoetida – 1 heaped tsp
  • Red chili powder – 2 1/2 tbsps (can be increased by another 1/2 tbsp)


  1. Wash the tomatoes and slice them into slightly thin long pieces. Set them aside.
  2. Heat 50 ml oil in a large vessel. Add the cut tomatoes and cook on high flame for 2 mts. Reduce flame and cook for at least an hour or so. Mix the tomatoes once in a while. Continue to cook till the water is almost evaporated. Towards the end of the cooking process, keeping mashing the tomatoes lightly with a ladle. The gravy should be like a thick yet of slightly loose consistency. Turn off flame.
  3. Heat 150 ml oil in a separate pan. Once hot, add mustard seeds and allow to splutter. Add urad dal and dry red chilis and allow the dal to turn red. Add curry leaves, asafoetida and mix for a few secs. Turn off flame and allow to cool for a mt before adding the red chili powder. Mix and add this tempering immediately to the cooked tomato mixture.
  4. Now turn on flame, add 2 1/2 tbsps salt and cook the tomato mixture till the oil floats on top. Check the salt and if required add more. Turn off flame. Cool the preparation completely and remove to a serving vessel.
  5. Serve with rice or tiffins of your choice.

Here are some interesting tips to enhance the taste of your favorite tomato chutney:

  • Use completely heirloom or a mixture of heirloom and hybrid variety of tomatoes. In case of a mix, maintain 750 gms of hybrid variety and 1250 gms of heirloom variety.
  • Add cumin seeds after the mustard seeds splutter, along with Urad dal.
  • Be cautious while you add red chili powder to the tempering. Cover your nose and mouth with a cloth as it can give out a harsh aroma that will hurt your nostrils and eyes.
  • Make sure that the oil is hot but not very hot while adding chili powder.
  • Do not burn the red chili powder in the tempering.
  • The quantity of salt will vary according to the sourness of the tomatoes.
  • You can add a tsp of Jaggery or sugar if the tomatoes are way too sour.
  • This chutney can be stored at room temperature for only 48 hours during winters. During summer months, it should be refriegrated on the very day of preparation. You can store the pickle in the fridge upto 6-7 days and not more than a week.



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Food · Lifestyle
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