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Tomato Pickle Recipe Andhra Style or Tomato Pachadi

Pickle recipe made using tomatoes to be taken with rice and given tempering in the end.
4.34 from 3 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Pickle
Cuisine South Indian
Servings 3
Calories 300 kcal


  • ½ kg tomatoes washed properly wipe them dry and finely chopped
  • 2 tablespoon oil
  • 8-10 garlic cloves
  • 6-7 small pieces of tamarind/small lemon size tamarind
  • salt - to taste
  • 1 ½ teaspoon red chilli powder
  • 1 teaspoon roasted fenugreek seeds powder+roasted mustard seeds powder

For tempering:

  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal/split black gram
  • 1 teaspoon chana dal/bengal gram
  • 5-6 dried red chillies
  • 8-10 curry leaves


For cooking tomato pickle:

  • Firstly, take a wok, into it add oil and heat it.
  • Add garlic cloves into it and saute.
  • Add chopped tomatoes, mix well and cook till they turn soft.
  • Add tamarind, mix and cook for 4-5 minutes.
  • Cool the whole mixture.
  • In a blender, add the mixture, add salt, add red chilli powder, add roasted methi seeds and mustard seeds powder.
  • Blend the tomato mixture into a smooth paste.

For the tempering:

  • In a wok, add oil and heat it.
  • Add cumin seeds, mustard seeds and allow them to pop up.
  • Add urad dal/split black gram and stir well.
  • Add chana dal and saute well.
  • Add dried red chillies and stir well.
  • Add fresh curry leaves and let them crackle.
  • Add this tadka/tempering into the pickle and mix well.
  • Enjoy it with dal and rice/ Store it in an air tight container and use it when required.



  • The blended mixture can directly be stored and fresh tempering can be given to the pickle while using the pickle too.


Nutrition Facts
Tomato Pickle Recipe Andhra Style or Tomato Pachadi
Amount Per Serving
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.