Tomato pickle andhra style recipe procedure video vantalu pachadi masala indian

Ingredients:

• 1 kg firm red tomatoes washed and cubed
• 6 tbsps sesame oil (you can substitute this with vegetable/canola/sunflower oil)
• 2 golf-ball sized lumps of tamarind (remove seeds and soak in a little hot water to soften)
• 8-10 green chillies (adjust these to your taste if this amount is too hot for you)
• 2 tsps fenugreek seeds
• 2 tsps cumin seeds
• 2 tsps mustard seeds
• 1/2 tsp asafetida
• Salt to taste

Preparation:

• In a deep pan, heat 3 tbsps of sesame oil and add tomatoes. Fry until they are soft and then mash roughly.
• Grind the tamarind and green chillies into a paste and add to the mashed tomato paste.
• In another pan heat 3 tbsps of sesame oil and add the mustard seeds. When they splutter add the fenugreek seeds and fry. Now add the asafetida and remove from the fire.
• Pour this hot mix onto the tomato-tamarind-green chilli paste and mix well.
• Check and adjust seasoning.
• Allow to cool and store in a glass bottle in the refrigerator.
• Eat with plain rice or chapati or as an accompaniment with other dishes