Tangy & Spicy Nilava Tomato Pachadi (Andhra-Style Tomato Pickle)
40 minutes
868 reads
About Tangy & Spicy Nilava Tomato Pachadi (Andhra-Style Tomato Pickle)
Imagine biting into a vibrant, spicy-tangy pickle that explodes with the authentic flavors of Andhra cuisine. This Nilava Tomato Pachadi is exactly that – a quick and easy pickle recipe bursting with savory depth and a tantalizing aroma.This traditional pickle gets its irresistible character from a perfect blend of spices and a tempering of lentils and fragrant curry leaves. It's the perfect condiment for puri, paratha, chapati, or steamed rice.Enjoy this zesty Nilava Tomato Pachadi as a standalone snack or elevate any Indian meal with its vibrant flavor. You won't be able to resist!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Tomatoes
- 4-5 Tomato ripe
Spices and Flavorings
- 1 tbsp Mustard Seed
- 1 tsp Fenugreek Seed
- 2 tsp Chili Powder red
- 1-2 tsp Salt
- 1 Tamarind lemon-sized ball of tamarind
- 10-12 Curry Leaf
Instructions
- Wash the tomatoes and pat them dry. Finely chop the tomatoes.
- In a dry pan, roast the mustard seeds and fenugreek seeds. Roast until they start to crackle and become fragrant. This enhances their flavor and aroma. Set aside to cool completely.
- Once cooled, grind the roasted mustard seeds and fenugreek seeds into a fine powder using a spice grinder or mortar and pestle.
- Heat oil in a pan. Add the chopped tomatoes and cook until they soften. This creates a pulpy base for the pickle.
- Add the red chili powder, salt, tamarind, and the ground spice powder to the softened tomatoes. Mix well and continue to cook for a few minutes, allowing the flavors to meld.
- In a separate pan, heat the remaining oil for the tempering. Add mustard seeds and let them splutter. Then add the curry leaves, urad dal, chana dal, whole red chilies, and crushed garlic cloves. Sauté briefly until fragrant. This tempering adds a final layer of flavor and aroma to the pickle.
- Pour the tempering over the tomato mixture. Mix well and turn off the heat. Allow the pickle to cool completely before storing.
- For longer shelf life, add more oil to cover the pickle completely. This prevents spoilage and allows you to enjoy the pachadi for a longer period.
Recipe Notes
Expert Tips
- Adjust the sweetness and spice levels to your preference by adding more or less sugar and chili powder.
- For a smoother chutney, blend it after it has cooled slightly. A coarser chutney can be achieved by pulsing the ingredients briefly.
- Freshly grated ginger adds a vibrant flavor to the chutney. If you don't have fresh ginger, you can use a pinch of ground ginger instead.
Storage Instructions
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
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Recipe Nutrition
Calories: 141kcalCarbohydrates: 14gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 608mgPotassium: 439mgFiber: 4gSugar: 5gVitamin A: 1632IUVitamin C: 101mgCalcium: 56mgIron: 2mg
Renu Chandratre
Articles: 12
5 Comments
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This is awesome! Can’t wait to cook it.
Absolutely mouthwatering! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.
Super tempting
I’m excited to try this recipe!