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    Home » Andhra » Andhra Style Tomato Pickle

    Tomato Nilava Pachadi Recipe

    Published: Sep 15, 2020 by Pavani · 17 Comments

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    Recipe for authentic Andhra style tomato pachadi/ uragaya. This spicy and delicious recipe is perfect to make even in cold weather regions. Yummy accompaniment to any Indian meal.

    2 glass jars with tomato pickle

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    We love Indian style spicy chutneys and pickles in our family. Even the kids have slowly started trying the spicy ones recently. They are great to serve with plain rice, idli or dosa or upma.

    My mom usually makes sure that we have at least 6 months worth of pickle supply. But due to the pandemic this year, we did not get our fresh stock. So, I made them myself with expert advice from mom, of course.

    If you follow me on Instagram, you probably saw my spicy avakaya post. In addition I also made lemon and this authentic Andhra style tomato pickle.

    Sun drying vs Oven baking

    Traditionally tomato nilava pachadi or achar is made by sun drying salted fresh tomatoes. This process removes the moisture from the tomatoes and helps in storing the pickle for months.

    But in cold weather countries it is climatically not feasible to sun dry anything even in summer. So, after a bit of trial and error, my mom and I have come up with this oven baking method.

    Top view of a glass jar with the spicy tomato concentrate

    This is our tried and tested method of making authentic tomato uragaya pachadi without sun drying. Baking in a low heat gives the same effect as traditional drying in the sun.

    Try this method, you will be surprised how effective oven is. No more waiting for sunny summer because you can simulate it any time all through the year.

    How to make Tomato Uragaya

    This recipe has 2 parts:

    1. Making the Tomato concentrate - takes 3~4 days to make and can be stored for at least 6~8 months in the refrigerator.
    2. 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.

    Ingredients required to make the spicy concentrate

    The other ingredients you need to make the concentrate are:

    • Salt - my mom uses rock salt, but I use regular table salt. You can use kosher salt, if you like.
    • Indian style Red chili powder - look for chili powder especially to make pickles. This is brighter red in color but not as hot and spicy - similar to Kashmiri chili powder.
    • Tamarind - adds tang and balances all the other flavors. Make sure that there are no seeds in the tamarind you use.
    • Ground fenugreek (methi) seeds - dry roast them until they turn slightly darker. Then cool and grind to a powder.

    When ready to serve, here is what you need:

    • Tomato concentrate (from above)
    • Peanut or gingelly (sesame) oil - I think pickles taste best when cooked in either of theses oils. But feel free to use any light flavored oil like vegetable or canola.
    • Mustard seeds - I use Andhra style small mustard seeds.
    • Garlic cloves
    Ingredients required to make tomato pickle

    Instructions

    The tomato pickle concentrate recipe takes 3+ days to make which is about 2 days shorter than the more traditional sun drying method. This recipe makes a spicy, tangy concentrate that can be stored for at least 6 months.

    Prepping

    Start off my thoroughly washing and drying the tomatoes. They should be completely dry. Chop and place them in a large glass or ceramic container.

    Salting

    Add salt, mix well with a wooden spoon. Cover and set aside for 48 hours ie 2 days. After 24 hours, mix once to make sure that all of the pieces are evenly coated with salt.

    Chopped fresh tomatoes, salted and set aside for 48 hours

    Draining and baking

    After 48 hours, salt draws out the water from the tomatoes and the mixture will be quite liquidy. Drain the mixture into a sieve set over a large bowl.

    Leave the tomatoes in the strainer for at least 1 hour for all the liquid to drain. Reserve all of the soaking liquid.

    Drained tomato juice and soaked tamarind

    Pour the soaking liquid into a glass or ceramic bowl and add tamarind to it and let it soak for at least 1 hour.

    Preheat oven to 250°F.

    Place the drained tomato slices onto a parchment or silicone mat lined baking sheet.

    Bake the tomatoes for 2-2½ hours or until the slices appear to be dry. They do not have to be very dry. The main is to take as much moisture out of the tomato as possible and this simulates traditional sun-drying process.

    Salted tomatoes being drained, then baked until slightly dry

    After about an hour, place the soaking liquid in the oven along with the tomatoes and bake for another 1 hour. Remove baking sheet and the bowl from the oven and set aside to cool completely.

    Once the tomatoes and the liquid are completely cooled, cover and set them aside overnight separately.

    Make the spicy concentrate

    Next day, combine the tomatoes and the tamarind liquid. Blend them into a smooth paste. Pour this into a glass bowl and add red chili powder, ground fenugreek and mix well.

    step by step photos showing the addition of chili powder, ground fenugreek powder to the ground  paste

    Your spicy tomato pickle concentrate is ready. This is a good time to taste it. Add more chili powder or ground fenugreek or salt as needed to make sure it tastes perfect. Transfer this into clean, sterilized glass mason jars and refrigerate until ready to use.

    I make a big bath of this concentrate (about 6 cups) and keep it in the fridge. It keeps well for at least 6~8 months. I take about 2 cups of the concentrate at a time and keep the rest in the fridge.

    To Serve

    Typically, Andhra pachadi recipes include tempering. You can add tempering to the whole batch of tomato uragaya but I prefer tempering in batches. This keeps the pickle tasting fresh longer.

    Heat some oil, add mustard seeds and once they start to splutter turn off the heat. Add coarsely chopped garlic, if desired and set aside for a few minutes. Pour this into the pickle, mix well and serve.

    step by step photos showing the addition of tempering to concentrate

    Taste Test

    I love having a jar of this spicy and addictive tomato nilava pachadi always in the fridge. It is great to serve with rice with a generous drizzle of ghee. And even with dosa, idli or upma.

    Expert Tips

    • Use either glass or ceramic bowls or containers to make the recipe. Salt and acid in the recipe might corrode metal bowls.
    • Make sure that everything that touches the pickle is completely dry. If not, the moisture will cause the formation of mold. Keep the bowl away from any water source.
    • The concentrate can be stored in the refrigerator for up to 6~8 months.
    • Tempered tomato pachadi can be stored in the fridge for up to 1 month.
    • Any light flavored oil like vegetable or canola can be used instead of peanut/ sesame oil.
    • Make sure to taste the concentrate before placing in the fridge.

    Few more pickle recipes to try

    • Green tomato pachadi
    • Instant mango pickle
    • Sri Lankan eggplant pickle (Wambatu moju)
    Tomato Pickle
    glass jars with vibrant red tomato achar

    Andhra Style Tomato Pickle | Tomato Uragaya

    Recipe for authentic Andhra style tomato pickle/ uragaya. This spicy and delicious recipe is perfect to make even in cold weather regions.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 minutes mins
    Cook Time: 4 hours hrs
    Resting Time:: 3 days d
    Total Time: 3 days d 4 hours hrs 30 minutes mins
    Course: condiments
    Cuisine: andhra, south indian
    Servings: 4 cups

    Ingredients

    Spicy Tomato Concentrate:

    • 2 lbs Tomatoes (about 10~12 medium size)
    • ¾ cup Salt
    • ½ cup Tamarind (seeds removed)
    • ⅔ cup Red Chili powder (adjust as per taste preference)
    • 2 tbsp Ground Fenugreek seeds (menthi podi)

    Tomato Pickle:

    • ¼ cup Peanut or Gingelly Oil
    • 2 tbsp Mustard seeds
    • 5-6 Garlic cloves, crushed or thinly sliced (optional)
    • 2 cups Spicy Tomato concentrate (from above)
    Get Recipe Ingredients

    Instructions

    • Wash the tomatoes and dry them thoroughly. Lay the washed tomatoes on a kitchen towel and let dry for about 1 hour. Then wipe them with a clean kitchen towel. Chop each tomato into big chunks and place them in a large non-reactive bowl - preferably glass or ceramic.
    • Add salt and mix well with a wooden spoon. Cover and set aside for 48 hours. Take a peek after 24 hours and mix to evenly combine the ingredients.
    • Place a sieve or colander in a large bowl and keep ready.
    • After 48 hours, drain the tomatoes into the sieve and reserve all the soaking liquid. Set aside for at least 1 hour for all the liquid to drain.
    • Place the drained tomato slices onto a parchment or silicone mat lined baking sheet.
    • Pour the soaking liquid into a glass or ceramic bowl and add tamarind to it and let it soak for at least 30 mins.
    • Preheat oven to 250°F.
    • Bake the tomatoes for 2-2½ hours or until the slices appear to be dry. They do not have to be very dry. The main is to take as much moisture out of the tomato as possible and this simulates traditional sun-drying process.
    • After about an hour, place the soaking liquid in the oven along with the tomatoes and bake for 1 hour. Remove baking sheet and the bowl from the oven and set aside to cool completely.
    • Once the tomatoes and the liquid are completely cooled, cover and set them aside overnight.
    • Next day, grind the tomatoes with the tamarind liquid into a smooth paste. Pour this into a glass bowl and add red chili powder, ground fenugreek and mix well. This is the tomato concentrate. Transfer it into clean, sterilized glass jars and refrigerate until ready to use.

    To make Tomato Pickle:

    • Heat oil in a small skillet or saucepan, add mustard seeds and once they start to splutter turn off the heat.
    • Add coarsely chopped garlic, if desired and set aside for a few minutes. Pour this tempering on the concentrate, mix well. Enjoy!!

    Notes

    • Use either glass or ceramic bowls or containers to make the recipe. Salt and acid in the recipe might corrode metal bowls.
    • Make sure that everything that touches the pickle is completely dry. If not, the moisture will cause the formation of mold. Keep the bowl away from any water source.
    • The concentrate can be stored in the refrigerator for up to 6~8 months.
    • Tempered tomato pachadi can be stored in the fridge for up to 1 month.
    • Any light flavored oil like vegetable or canola can be used instead of peanut/ sesame oil.
    • Make sure to taste the concentrate before placing in the fridge.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Bless my food by Payal

      September 18, 2020 at 10:21 am

      5 stars
      Tomato pickle : awesome
      Tamarind in a pickle: double awesome
      Indeed a superb and unusual recipe.

      Reply
    2. Lata Lala

      September 19, 2020 at 4:15 am

      5 stars
      I am amazed to read the recipe how our ancestors were so smart to use all the fresh seasonal produce to preserve it. Love the use of Tamarind here in this delicious recipe.

      Reply
    3. Rafeeda - The Big Sweet Tooth

      September 20, 2020 at 1:59 am

      5 stars
      I have been salivating running through the post and the recipe. Being a big fan of tomato thokk, I secretly wished you were my neighbour so that I could shamelessly ask a bottle of this pickle. Totally delicious....

      Reply
    4. Jolly

      September 21, 2020 at 2:09 am

      5 stars
      Such a lovely pickles option to relish. This Tomato Pickle looks extremely delicious and so flavorful. Perfectly made!!

      Reply
    5. Usha Rao

      September 22, 2020 at 7:46 pm

      5 stars
      This is a nice traditional recipe! Even I made tomato pickle few weeks ago and I am yet to take the pictures. I already finished half bottle!! I made a small batch. My version has only 1-2 months shelf life but stays in the fridge for months.

      Reply
    6. Archana

      September 23, 2020 at 5:14 am

      5 stars
      This is totally new to me. I love the method but in my place which is humid I feel I may get fungus. So i guess I may have to finish the process in max 2 days. I hope I get the flavors.

      Reply
    7. Uma Srinivas

      September 23, 2020 at 1:00 pm

      5 stars
      Andhra style pickle and especially tomato pickle is my favorite one. This is a mouthwatering pickle Pavani 🙂

      Reply
    8. Sandhya Ramakrishnan

      September 24, 2020 at 9:15 pm

      5 stars
      This is such an authentic recipe. I have always admired our folks back in India for their pickle making skills. I love Andhra style pickle and this sounds yummy! I will have to try this with my garden tomatoes.

      Reply
    9. Mayuri Patel

      September 25, 2020 at 9:33 am

      5 stars
      This is a totally different pickle recipe for me. I've tasted Andhra tomato chutney which my neighbor would share with me, but this pickle is just too tempting. Love how the colour has turned out ..deep red.

      Reply
    10. Padma Veeranki

      September 25, 2020 at 4:40 pm

      5 stars
      This is a lovely traditional recipe and you have explained it so well that even a beginner can prepare! I too love to make various pickles and store them as it's a quintessential component in our everyday meal & breakfast. I'm totally loving the vibrant red colour of the pickle which is making it even more inviting!!

      Reply
    11. Jagruti's Cooking Odyssey

      September 26, 2020 at 1:14 am

      5 stars
      Wow..this tomato pickle looks so amzing! Thank you for posting step-by-step pictures..love to make one day.

      Reply
    12. sapana

      September 26, 2020 at 6:35 am

      5 stars
      That is really interesting way of making tomato pickle. Love this version and it sounds so delicious to try with plain boiled rice, idli or dosa. I will definitely make a batch soon.

      Reply
    13. Priya Srinivasan

      September 30, 2020 at 1:12 am

      5 stars
      Ohh pavani, I m literally drooling as I read through the recipe 😍looks finger licking good! Wish I could grab that bottle from the picture ❤️

      Reply
    14. Aman

      July 14, 2021 at 12:51 pm

      Do you mean two pounds of raw tomatoes? Or two pounds of dried tomatoes?

      Reply
      • cookshideout

        July 14, 2021 at 5:07 pm

        Hi Aman, I mean 2 pounds of fresh raw tomatoes. Hope this helps.

        Reply
    15. Rama Amara

      July 28, 2023 at 5:52 am

      Hi Pavani,
      I tried out your recipe for Tomato Pickle and it turned out finger licking good. The measurements and instructions were spot on. The only addition I made based on my Mom's recipe is to add garlic and Jeera powder to the pickle.

      Thank you for taking the efforts to test and post the recipe. Found the oven drying much easier than sun drying.

      Reply
      • cookshideout

        July 28, 2023 at 6:45 pm

        Hi Rama Amara, glad to hear that you liked the recipe and thank you for taking time for letting me know. Love the addition of garlic and jeera pd, will try it myself 🙂 Best, Pavani

        Reply

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    22 shares