Tamatar ka Achaar
Every Andhra kitchen in India is well stocked with a range of spicy pickles. Even I love to prepare and store a few pickles to compliment and add a zing to my meals. Right now, I have jars of tomato pickle, lemon pickle and mutton pickle sitting in the refrigerator.
Tomato Pickle – Tamatar ka Achaar
Tangy, sour, salty and bold on taste buds ~ Tomato pickle is one such specialty from the state of Andhra Pradesh. This pickle is not labor intensive, but it does require a little attention and time. I prepare only small batches that last for a month or so, and again keep preparing this pickle whenever I see good quality tomatoes on sale.
Tomato Pickle – Tamatar ka Achaar
Ingredients:
Tomatoes – 800 gms, red & ripe, firm, juicy and blemish free
Thick tamarind pulp – 3 ½ tbsp
Red chilli powder – 1 tbsp
Salt – 1 tbsp
Haldi – ½ tsp
Cumin seeds/Zeera – 1 ½ tbsp
Fenugreek seeds/Methi dana – 1 tsp
For Tempering/Baghaar:
Canola oil – 6 tbsp
Mustard seeds/Rai – ½ tbsp
Cumin seeds/Zeera – ½ tbsp
Ginger-garlic paste – 3 tbsp
Curry leaves – 2 sprigs
Method:
1. Wash the tomatoes, pat dry thoroughly, and cut them into quarters.
2. In a spice grinder, add the cumin seeds and fenugreek seeds and grind them individually into a fine powder.
3. In a blender container, add the quartered tomatoes, cumin seed powder and fenugreek seed powder, tamarind pulp, red chilli powder, salt and turmeric powder. Blend until smooth. Pour into a saucepan at medium hight heat and bring it to a boil. Keep stirring it frequently.
4. Meanwhile, prepare baghaar: In a small frying pan at medium high heat, pour oil and as soon as it warms up, add the mustard seeds and cumin seeds. As they start spluttering, add the ginger-garlic paste and stir fry for a minute. Add curry leaves and mix well. Immediately pour this baghaar hot and hissing into the cooking tomato mixture and mix well.
5. Once the tomato mixture is boiling reduce heat to medium and keep cooking uncovered while stirring frequently until most of the moisture has been evaporated and the tomato mixture has been reduced to a thick paste and the oil starts leaving, this might take around 1 ½ hour time of slow simmering. Remove from heat and let cool. Once completely cool, spoon the pickle into sterilized glass jars with tight lids. Store in the refrigerator and enjoy the pickle along with your meals. Stays well for around a month or two.
Luv,
Mona
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April 29th, 2010 at 1:04 pm
Looks so gud ..I love tomato chutney…will try this one..
April 29th, 2010 at 2:15 pm
Delish, perfect.
April 29th, 2010 at 2:54 pm
Thats a delicious and tempting chutney..
April 29th, 2010 at 5:08 pm
hi mona how r u…………….wooooow u have just made my day so nice u you and i am happy u have posted it in a very correct time as i was in a very bad need of something like this………….khaata khaaata…………..love u make u have a goood time ahead inshallah……..WAISE MONA WHAT IS THIS MUTTON PICKLE…………NEVER HEARD OF THAT SERIOUSLY WISH U POST THE RECIPIE WHEN EVER U MAKE IT AGAIN IN UR HOME……….THANKS TAKECARE BYEBYE
My pleasure Nishat. Mutton pickle is Gosht ka Achaar, inshallah will write about it soon. You take care too. Jazakallahu khair.
April 29th, 2010 at 5:52 pm
Wow Mona,
never new that u r such a good cook… keep posting…
Cheers,
Sandeep
April 29th, 2010 at 6:38 pm
Very nice and easy to follow recipe Mona. I always get tempt every time when you post something achar or any spicy recipe. 🙂 Yours achar looks so delish. Thanks for sharing.
April 30th, 2010 at 12:15 am
asak mona, thats such a simple recipe.my taste-buds tingling wt a look at the achar,would love to hav it.Reminds me of my nani’s special tomato achar…uh,nostalgic! JazakALLAH!
WaAlaiKumAsSalaam Rizruby, do send me your Nani’s version, I would love to try it.
April 30th, 2010 at 4:54 am
I too make this pickle.. looks sooo yumm.. mouth watering click.. 🙂
April 30th, 2010 at 8:11 am
Thanks mona for the recipe. being little lazy i grind the tomatoes first and cook them with all spices and give baghar.. :)))
April 30th, 2010 at 8:47 am
Home made achar is so much better.Wish I could lick some to this glossy spicy achar right now 😀
April 30th, 2010 at 1:10 pm
Yum!!! I make tonnes of this every year during the tomato season – its stays very well in the fridge!!
April 30th, 2010 at 2:37 pm
assk mona
ur achaar looks so tempting. i do make it a different version and just luv it with plain khuskha and shammi.
i also add some dry khopra .
take care
rizruby
WaAlaiKumAsSalaam Rizruby, do send me your version, I would love to try it.
April 30th, 2010 at 9:21 pm
What a great chutney to learn about! Thanks Mona!
May 2nd, 2010 at 3:59 pm
I would love to try this recipy. Can i make this with canned tomatoes
Lubna, fresh is best, however you can use equal quantity canned tomatoes instead.
May 3rd, 2010 at 8:09 am
wow…easy recipe…my nani’s version takes a little longer time..but its too awesome to give it a try…would love to try simple version..jazakallah khair
May 3rd, 2010 at 8:24 am
wonderful
May 3rd, 2010 at 12:06 pm
Nice one, I will definitely try this out 🙂
May 3rd, 2010 at 1:15 pm
Interesting pickle, i have not had tomato in pickled form, thanks for sharing the recipe.
May 3rd, 2010 at 7:27 pm
This looks good… Thanks for sharing..
May 4th, 2010 at 2:36 pm
the color!! beautiful and i love the container too!
May 12th, 2010 at 5:39 am
hey i love following your blog.
this looks so yummy. nothing like a good Achar to go with my food
May 14th, 2010 at 9:18 pm
Mouth watering,
May 27th, 2010 at 2:22 am
DEAR MONA,
Iam a new visitor of this site,but love all the recipes.Iam a hyderabadi myself and can well relate to the recipes.Thanks 🙂
June 9th, 2010 at 1:04 pm
Asak mona, ur recipe looks mouthwatering…inshallah m going to try soon……wondering what is mutton pickle..if u have time kindly share that recipe too… thx once again Allahfiz
WaAlaiKumAsSalaam Farah, Inshallah I will post the recipe for mutton pickle soon inshallah.
June 22nd, 2010 at 8:20 am
Dear Mona,
Your blog has almost all the hyderabadi recipes possible but iam wondering why you have not shared the famous tamatar ki kadi iam sure you must be busy but when u have time kindly share it with us:)
Arshiya, I have already posted the recipe for tamatar ki kadi on my blog.
June 22nd, 2010 at 10:09 am
i wanted to have small enquiry
what we called to karyapak in english can some one tell me or write
can some one reply my question please
Brother Mohammed Yousuf, Karyapak are called as Curry leaves in english.
July 4th, 2010 at 3:14 am
Mona,
this is a super delicious pickle. i made it last week for our guests and they couldn’t stop licking it. as it keeps the taste gets only better, as with any other pickle. the flavour when one adds the spice powder and baghaar is a treat to the soul. thank you Mona.
August 20th, 2010 at 6:39 pm
Hi Mona,
Can you please share Pathar ke Gosht ki reciepe
October 26th, 2010 at 7:30 am
hi mona,
i want chicken 65 recipe
September 1st, 2013 at 12:44 am
Mmmmm mouthwatering… I am a new visitor to ur blog. Love the authentic cooking recipes here. Basically am from blore, living in Jeddah, n I find hyderabadi recipes equally amazing. Tried ur shahi paneer masala and tamatar chicken… Got lots of complements from hubby dearest ;). Thank u sooo much. Ur blog is like a oasis in the middle of the desert for a beginner like me. Jazakallah khair.