Instant Tomato Pickle | Tomato Bisiuppinakayi | Tomato Pachadi

Instant Tomato Pickle | Tomato Bisiuppinakayi | Tomato Pachadi - Plattershare - Recipes, food stories and food lovers
Winter is here and everyone needs something Hot & spicy to eat . This Instant tomato pickle or also called as Tomato Pachadi is a awesome combination to Hot Plain rice with Ghee or just smear on a chapati.
It hardly takes time and require only few ingredients. This pickle can be served hot or can be stored in an Air tight container in fridge up to 3 days.
5 from 1 vote
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Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Recipe Cuisine Type: Andhra, Breakfast, Brunch, Indian, Multi Cuisine
Recipe Taste: Salty, Savoury, Tangy
Calories 54 kcal
Servings 2




  • Roughly chop tomatoes & keep aside
  • In a pan , slightly roast Methi seeds & Mustard seeds . Transfer it to mixer jar and grind it to Coarse powder
  • Heat oil in a pan ,add mustard seeds .Once it starts to splutter add Hing & 1 Tsp of ground Methi & mustard seeds powder.
  • Add chopped tomatoes , salt & Turmeric powder mix well and cook for 5 minutes
  • Next add red chilli powder and cook until juicy.
  • Serve this pickle either hot or at room temperature . It can last up to 3 days in fridge and can be reheated if required.

Recipe Video

Recipe Notes

  • If you have very sour tomatoes add 1/2 Tsp of sugar to balance the taste
  • Do not add a lot of ground Methi & Mustard seeds powder, adding excess might make pickle taste bitter.
  • When adding the ground powder , lower the flame and instantly add tomatoes. It prevents burning of masala
  • If storing the pickle in fridge, use air tight container.
Also See:
Explore Recipes by Tags indian recipespickle recipes

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5 from 1 vote

Recipe Nutrition

Calories: 54kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 1192mg | Potassium: 623mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2347IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg

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