Fresh Tomato Pickle (tomato Pachadi)
No.1 Quality and Best in Taste.
tomato pickle recipe | thakkali thokku | tomato achaar with detailed photo and video recipe. an extremely popular and tasty simple pickle recipe prepared with ripe and juicy tomatoes and garlic pods. it is a famous south indian pickle recipe, particularly from the andhra cuisine, but can also be found in other parts of indian states. it is typically served as a side or condiment taste enhancer with idli and dosa, but it can also be served as a side to simple dal rice or sambar rice meal.
How to make Tomato Uragaya
This recipe has 2 parts:
- Making the Tomato concentrate – takes 3~4 days to make and can be stored for at least 6~8 months in the refrigerator.
- Adding tempering to concentrate – take out about 1 month worth of concentrate (1~2 cups) and add tempering. This way you can add tadka whenever you want and the pickle will taste fresh longer*.
* Oil might become stale after sometime, which results in the pickle losing its flavor.
Ingredients
First and foremost you need nice, ripe tomatoes. I prefer and recommend using vine-ripened tomatoes for this recipe. Here’s an article talking about from SFgate on how they differ from others.
Other varieties that you can use are beefsteak or roma.
Additional information
| Weight | 0.5 kg |
|---|---|
| Dimensions | 12.5 × 6 × 8 cm |
| Grams | 1000 Grams, 500 Grams |
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