Tomato Nilava Pachadi | Andhra Tomato Pickle

Nilava Pachadi is a chutney that stays fresh for a long while (sometimes even a year). Gongura Pachadi is one such pickle and today I present yet another Andhra favourite called Tomato Nilava Pachadi.

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The characteristic of such pachadis is the amount of oil that we use in them (as compared to eat-immediately pachadis). It is the oil that prevents the pachadi from spoiling and helps it remain “as is” for months on end even when it is not refrigerated.

This Andhra Tomato Pickle is a favourite of my mother’s and the recipe is very similar to the my cousin Sreela’s recipe for Tomato Pachadi. The main difference is both recipes is that in this recipe I use Tamarind (instead of Tamarind Pulp) and a whole lot of oil to make the Tomato Nilava Pachadi preservable.

How to Make Tomato Nilava Pachadi | Andhra Tomato Pickle

Ingredients

1. Firm, Ripe Tomatoes – 1/2 Kg; about 5 Large ones
2. Tamarind – 25 gms; 1 x 2″ ball
3. Chilli Powder – 1/4 Cup (25 gms)
4. Turmeric Powder – 1/4 tsp
5. Salt – 1.5 tbsp
6. Sesame Oil – 3 tbsp
7. For Spice Powder:
   1. Mustard Seeds – 2 tsp
   2. Fenugreek Seeds – 1 tsp
8. For Tempering:
   1. Sesame Oil – 1/4 Cup
   2. Mustard Seeds – 1/2 tsp
   3. Red Chillies – 4
   4. Asafoetida, Hing – 1/2 tsp

Method to Make Andhra Tomato Nilava Pachadi

1. Making the Spice Powder
   1. Over medium heat, dry roast the fenugreek seeds till they start to change colour and become aromatic. Transfer into a plate.
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   2. Over medium heat, dry roast the mustard seeds till they start to crackle. Add to the roasted fenugreek seeds.
   3. Let the roasted seeds cool and then powder them.
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2. Cooking the Tomato
   1. Chop the tomatoes into 1/2″ pieces.
   2. In a large pan, over medium flame, heat 3 tbsp of sesame oil.
   3. Add the tomatoes pieces and stir-fry occasionally.
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   4. Once the tomato pieces soften a bit, add the tamarind.
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   5. Over medium heat, let the tomato and tamarind cook till the tomato pieces are completely stewed.
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   6. Take off the heat and the let the cooked tomato-tamarind mix cool. If the mix does not cool, condensation may form and cause the pickle to spoil.
   7. When the mix is cool, grind to a coarse paste. 
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3. Getting the Tempering Ready
   1. Over medium flame, heat 1/4 cup oil.
   2. Add 1/2 tsp mustard seeds and wait till they crackle.
   3. Add the red chillies and asafoetida.
   4. Turn off the heat and let the oil cool to room temperature. If the oil does not cool completely, condensation will form when we add it to the pickle and spoil it.
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4. Mixing the Tomato Pickle
   1. To a large enough bowl, add the chilli powder, turmeric, salt, and mustard+fenugreek powder.
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   2. Mix well.
   3. Add the ground tomato paste and mix well.
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   4. Add the cool, tempering with all the oil and mix well.
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5. Store in an air-tight and dry glass bottle. 
6. Serve with Idli, Dosa, or Curd Rice.

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Recipe for Tomato Nilava Pachadi | Andhra Tomato Pickle

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Tomato Nilava Pachadi | Andhra Tomato Pickle

Aruna

Tomato Nilava Pachadi is a tangy, spicy tomato pickle made in Andhra Pradesh and Telangana that can be preserved at room temperature for a few months. It is served with Idlis, Dosa, or then rice.

4.50 from 2 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr

Course Accompaniments, Pickle

Cuisine Indian, South Indian, Telangana

Servings 25 Servings

Ingredients

  

1x2x3x

• 1/2 Kg Firm Red Tomatoes (About 5 Large Ones)
• 25 gms Tamarind, Chintapandu (~ 2" ball); See Notes
• 25 gms Chilli Powder (1/4 Cup)
• 1/4 tsp Turmeric Powder
• 1.5 tbsp Salt
• 2 tbsp Oil

To Powder

• 2 tsp Mustard Seeds (10 gms)
• 1 tsp Fenugreek Seeds (5 gms)

For Tempering:

• 1/4 Cup Sesame Oil, Nuvvula Nune
• 1/2 tsp Mustard Seeds, Avalu
• 4 Red Chillies, Endu Mirapakaya
• 1/2 tsp Asafoetida, Hing, Inguva

Instructions

 

Making the Spice Powder

• Over medium heat, dry roast the fenugreek seeds till they start to change colour and become aromatic. Transfer into a plate.
• Over medium heat, dry roast the mustard seeds till they start to crackle. Add to the roasted fenugreek seeds.
• Let the roasted seeds cool completely and then powder them.

Cooking the Tomato

• Chop the tomatoes into 1/2″ pieces.
• In a large pan, over medium flame, heat 3 tbsp of sesame oil.
• Add the tomatoes pieces and stir-fry occasionally.
• Once the tomato pieces soften a bit, add the tamarind.
• Over medium heat, let the tomato and tamarind cook till the tomato pieces are completely stewed. Stir every 2 or 2 minutes.
• Take off the heat and the let the cooked tomato-tamarind mix cool completely.
• When the mix is cool, grind to a coarse paste.

Getting the Tempering Ready

• Over medium flame, heat 1/4 cup oil.
• Add 1/2 tsp mustard seeds and wait till they crackle.
• Add the red chillies and asafoetida.
• Turn off the heat and let the oil cool to room temperature.

Mixing the Tomato Pickle

• To a large enough bowl, mix the chilli powder, turmeric, salt, and mustard+fenugreek powder.
• Add the ground tomato paste and mix well.
• Add the cool, tempering with all the oil and mix well.
• Store in an air-tight and dry glass bottle.

Notes

I used old tamarind (dark brown in colour) which is quite tangy. If you are using new tamarind (lighter brown in colour), reduce the quantity a bit because otherwise the pachadi will have a slightly sweeter overtone.  

Keyword Andhra Tomato Pickle, Tomato Nilava Pachadi, Tomato Pickle

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!