Authentic Andhra Tomato Pickle Recipe | Spicy Homemade Tamatar ka Achar

Experience the bold and authentic flavors of Andhra cuisine with this traditional spicy tomato pickle (Niluva Tomato Pachadi). Made with ripe tomatoes, garlic, tamarind, and aromatic spices, this pickle is tangy, fiery, and incredibly delicious. It pairs perfectly with hot rice, ghee, idli, dosa, chapati, and snacks.

Ingredients

For the Pickle Base

• 2 kg tomatoes, washed and chopped
• 1 whole pod garlic
• 250g tamarind pulp
• 4 heaped tbsp salt
• 4 tbsp red chilli powder
• Pickle spice powder
• 2 tbsp mustard (rai) seeds
• 2 tbsp fenugreek (methi) seeds

For Tempering

• 1/2 liter oil
• 1/4 tsp asafoetida (hing) powder
• 1 1/2 tsp mustard seeds
• 5–6 dry red chillies
• 10–15 curry leaves
• 1 whole pod garlic

Method

1. Cook tomatoes and garlic with salt and red chilli powder until soft and pulpy.
2. Add tamarind pulp and continue cooking until excess moisture evaporates.
3. Mash or grind the mixture to your preferred consistency.
4. Dry roast mustard seeds and fenugreek seeds, then grind into a fine powder.
5. Add this spice powder to the tomato mixture and combine well.
6. In a separate pan, heat oil and prepare tempering with hing, mustard seeds, garlic, dry red chillies, and curry leaves.
7. Pour the tempering over the pickle mixture and mix thoroughly.

Tips

• Store the pickle in an airtight, moisture-free glass jar.
• Keeps well for 2 months at room temperature and up to 12 months when refrigerated.
• Use a dry spoon every time to extend shelf life.

Enjoy this fiery and flavorful Andhra tomato pickle with your favorite meals!