Andhra Pradesh, a state renowned for its fiery cuisine, boasts a culinary treasure trove. Among its many spicy delights, the Andhra-style tomato pickle stands out as a vibrant and intensely flavorful condiment. This pickle isn't just a side dish; it's an explosion of tangy tomatoes, pungent spices, and a satisfying heat that will awaken your taste buds. The perfect balance of sweet, sour, and spicy makes it an addictive accompaniment to almost any South Indian meal, from rice and dosa to idli and vada. It's a testament to the region's rich culinary heritage, passed down through generations and perfected over time.
This recipe captures the authentic Andhra taste, offering a step-by-step guide to creating this fiery pickle in your own kitchen. From selecting the ripest tomatoes to expertly blending the spice mix, we'll take you through each stage, ensuring you achieve the perfect consistency and unforgettable flavor. Get ready to embark on a culinary journey that will transport you to the sun-drenched fields of Andhra Pradesh, one delicious bite at a time.
Tools Needed
- Small pan
- Mixer
- Masher
- Airtight container
Ingredients
- Tomatoes (desi preferred)
- Fenugreek seeds: ½ teaspoon
- Mustard seeds: 1 teaspoon
- Cumin seeds: a little (optional)
- Tamarind
- Red chili powder (Kashmiri & hot): 4 teaspoons
- Salt: 2 tablespoons
- Garlic cloves: 7-8
- Ginger: optional
- Turmeric powder: ¼ teaspoon
- Asafoetida: a pinch
- Oil: a lot
- Urad dal: a little (optional)
- Gram dal: a little (optional)
- Dry red chilies
- Sweet neem leaves
Step-by-Step Instructions
Step 1. Preparing the Tomatoes and Spices
- Roast fenugreek seeds in a small pan over low heat until golden brown. Add mustard seeds and cumin (optional) and roast briefly.
- Wash and cut tomatoes in half. If using desi tomatoes, peel them.
- Steam tomatoes with a little water in a pan until softened and the skin peels off easily (approx 15-20 minutes).
- Remove tomato skins and mash the tomatoes.
- In a mixer, combine mashed tomatoes, tamarind pulp, red chili powder, salt, garlic (and ginger, optional). Blend into a smooth paste.
Step 2. Tempering and Combining Ingredients
- Heat oil in a thick-bottomed pan. Add mustard seeds and urad dal (optional). Once spluttering, add dry red chilies, turmeric, asafoetida, and sweet neem leaves. Fry until chilies soften.
- Add the tomato paste to the pan and mix well. Do not overcook. The mixture should remain pulpy.
Step 3. Cooling and Storage
- Let the pickle cool, then transfer it to an airtight container and refrigerate. It will last for up to six months.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use desi tomatoes for best results, but regular tomatoes will also work.
- Do not overcook the tomatoes while steaming.
- Do not overheat the oil when frying the spices. The goal is to soften the chilies, not to burn them.
- Remove the seeds from the tamarind before using it.
- Keep the oil level high to act as a preservative.
Nutrition
- N/A
FAQs
1. Can I use canned tomatoes for this recipe?
It's best to use fresh, ripe tomatoes for the best flavor and texture. Canned tomatoes will lack the vibrancy of fresh ones and may alter the final consistency.
2. How long will the Andhra Tomato Pickle last?
Properly stored in a sterilized jar in the refrigerator, your Andhra Tomato Pickle should last for 2-3 months. Make sure the jar is airtight to prevent spoilage.
3. Can I adjust the spice level?
Absolutely! Feel free to adjust the amount of chili powder to your preferred level of spiciness. Start with less and add more gradually until you reach your desired heat.
So there you have it – a recipe for an Andhra-style tomato pickle that’s bursting with flavor and guaranteed to add a kick to your meals. Enjoy the satisfying crunch and vibrant taste of this homemade delicacy, perfect for sharing with friends and family. Now go forth and spice up your life!