Priya's Tomato pickle🍅 Simple and Easy #recipe #cooking #homemade #pickle #pachadi #telugu

Here’s a simple and flavorful *tomato pickle recipe* that doesn’t require drying tomatoes:

Ingredients:
**Ripe tomatoes**: 1 kg (finely chopped or blended)
**Red chili powder**: 4 tbsp (adjust to taste)
**Turmeric powder**: 1 tsp
**Salt**: 2 tbsp (adjust to taste)
**Tamarind pulp**: 2 tbsp
**Mustard seeds**: 2 tsp
**Fenugreek seeds**: 1 tsp (roasted and powdered)
**Garlic**: 8-10 cloves (optional, crushed)
**Oil**: 1 cup (preferably sesame oil)
**Asafoetida (hing)**: 1/4 tsp
**Curry leaves**: A handful

---

Instructions:

#### 1. Cook the Tomatoes
Heat 3-4 tbsp of oil in a deep pan or kadai.
Add the chopped or blended tomatoes and cook on medium flame, stirring occasionally.
Add turmeric powder and salt.
Continue cooking until the water from the tomatoes evaporates, and the mixture thickens into a paste (approximately 20-30 minutes).

#### 2. Add Tamarind and Spices
Mix in the tamarind pulp and cook for another 5 minutes until it blends well with the tomato paste.
Add red chili powder and roasted fenugreek powder. Stir well and cook for 5-10 minutes until oil starts to separate.

#### 3. Tempering
In a separate small pan, heat the remaining oil.
Add mustard seeds and let them splutter.
Add crushed garlic (if using), curry leaves, and asafoetida.
Pour this tempering into the tomato mixture and mix thoroughly.

#### 4. Store
Let the pickle cool completely.
Transfer it to a clean, dry, airtight jar.
Store at room temperature or in the refrigerator for longer shelf life.

---

Notes:
Ensure the tomatoes are cooked well to remove all moisture, as moisture can spoil the pickle.
Use dry and clean utensils to avoid contamination.
The pickle tastes better after a day as the flavors meld together.

Enjoy this tangy, spicy tomato pickle with rice, dosa, idli, or parathas!