Quick Andhra Tomato Pickle Without Garlic

I have been making Andhra Tomato pickle for quite few years now.This is the first time I have made Andhra Tomato pickle without garlic.We love homemade pickles because they are fresh and tastes much better than store bought. If you have tasted homemade pickles then you will definitely agree with me.

I love sun dried Andhra tomato pickle ,but there is a dependency on Sun. So I prefer making Tomato pickle on stove top using simmering method because it is easy and tastes very good. I like on the wine tomatoes for making Tomato pickle than plum or beef tomatoes.They are much juicier than others.

If you can buy tomatoes in season, cost of quality tomatoes are much less compared with off season tomatoes.So all our mother’s and grand mother’s pickled in summer.

Cost of homemade pickle is more than store bought pickles.It is passable if you compare with freshness and taste 🙂

This time I thought of experimenting with canned tomatoes. They are much more affordable than whole tomatoes but catch is they are not fresh. I haven’t googled to see if there are others who made tomato pickle with canned.I made tomato pickle with one can of tomatoes and result is good,tasty and yummy tomato pickle.

andhra tomato pickle without garlic recipe

Ingredients for making Andhra Tomato Pickle without garlic:

Tomato can 800gm/1.12 lb
Chilly Powder 3 tsp
Turmeric Powder 1 tsp
Fenugreek Powder 1 tsp
Salt 2 tbsp
Tamarind juice 1/4 cup(extracted from big lemon sized tamarind)
Oil 1 tbsp

For Tampering

Oil 2/3 cup
Mustard Seeds 1 tbsp
Cumin seeds 1 tsp
Hing/Asafoetida 1/2 tsp
Curry Leaves 2 sprigs

Making of Andhra Tomato Pickle without garlic:

Take a wide mouthed stainless steel pan and add about 1 tbsp of oil when pan is hot.

I like to use stainless steel than non stick pans.

Now add whole can of diced tomatoes into the pan and cook on medium heat till half of juices are evaporated.This takes about 5-10 min.

andhra tomato pickle without garlic canned tomatoes

andhra tomato pickle without garlic simmering tomatoes

 

Now add chilly powder,turmeric powder and fenugreek powders to the pan and mix. Saute for about 3 min.

andhra tomato pickle without garlic adding spices2

Now add tamarind juice and simmer till tomato mixture is about jam like consistency. Not too thick nor too thin.Adjust salt and spice levels according to your taste.

andhra tomato pickle without garlic adding tamarind

andhra tomato pickle without garlic final stage

Now heat another pan on medium heat add oil when pan is hot.

Add curry leaves when they sizzle add mustard seeds.When mustard seeds crackle add cumin seeds and saute.

andhra tomato pickle without garlic tampering

 

If you like to add garlic add them now and saute for 2-3 min.I skipped this time because I didn’t have any any at the time of making this pickle. Surprisingly I didn’t miss garlic taste in the pickle.

Now switch of the flame and add hing or Asafoetida to the pan and pour it immediately on the simmered tomato sauce.andhra_tomato_pickle_without_garlic_adding_tampering

Andhra tomato pickle without garlic is ready to eat.

andhra tomato pickle without garlic recipe fb

I got one full 16 fl oz bottle of Andhra tomato pickle without garlic for one Tomato can 800gm/1.12 lb. I forgot to weight it. Tomato can is about $2.50 and rest of the ingredients are already in my pantry. So without taking cost of other ingredients I would say my Tomato pickle cost is about the same as store bought. Yay !

 

andhra tomato pickle without garlic recipe
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Quick Andhra Tomato Pickle Without Garlic

Making of Andhra Tomato Pickle:
Course Brunch
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 cups
Author Sravanthi

Ingredients

  • Tomato can 800gm/1.12 lb
  • Chilly Powder 3 tsp
  • Turmeric Powder 1 tsp
  • Fenugreek Powder 1 tsp
  • Salt 2 tbsp
  • Tamarind juice 1/4 cup (extracted from big lemon sized tamarind)
  • Oil 1 tbsp
  • For Tampering
  • Oil 2/3 cup
  • Mustard Seeds 1 tbsp
  • Cumin seeds 1 tsp
  • Hing/Asafoetida 1/2 tsp
  • Curry Leaves 2 sprigs

Instructions

  1. Take a wide mouthed stainless steel pan and add about 1 tbsp of oil when pan is hot.
  2. I like to use stainless steel than non stick pans.
  3. Now add whole can of diced tomatoes into the pan and cook on medium heat till half of juices are evaporated.This takes about 5-10 min.
  4. Now add chilly powder,turmeric powder and fenugreek powders to the pan and mix. Saute for about 3 min.
  5. Now add tamarind juice and simmer till tomato mixture is about jam like consistency. Not too thick nor too thin.Adjust salt and spice levels according to your taste.
  6. Now heat another pan on medium heat add oil when pan is hot.
  7. Add curry leaves when they sizzle add mustard seeds.When mustard seeds crackle add cumin seeds and saute.
  8. if you like to add garlic add them now and saute for 2-3 min.I skipped this time because I rant out of them. Surprisingly I didn't miss garlic taste in the pickle.
  9. Now switch of the flame and add hing or Asafoetida to the pan and pour it immediately on the simmered tomato sauce.
  10. Andhra tomato pickle without garlic is ready to eat.




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