Tomato Pachadi/Tomato Pickle

Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 5-8 Servings

Ingredients

8-10 Medium Sized Tomato, chopped
2-3 Garlic Cloves
5-8 Green Chillies, chopped
1/8 Tspn Turmeric Powder
Salt to Taste
1/4 Tspn Cumin(Jeera) Seeds
2 Tspn Sesame(Til/Nuvvulu) Powder
1/2 Cup Mint Leaves (Pudina), wash under running water & drain
1 Tblspn Oil

For Tempering

1 Dried Chilli
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
1 Tblspn Oil

Directions

• Heat oil in a sauce pan on a medium-low flame; add cumin seeds, garlic cloves, green chillies & saute for a minute.

• Now add turmeric powder, chopped tomatoes & mix. Saute for another 10-15 minutes or until tomatoes turn soft & mushy.

• Add mint leaves & mix everything well. 

• Saute for another 5 more minutes.
• Turn off the flame & let it cool at room temperature before adding it to a mixie jar.
• In a mixie jar; add tomato mixture, salt, sesame powder & grind into a smooth paste. Transfer to a bowl.
• For tempering; heat oil in the same pan, add all the ingredients listed & saute for 1-2 minutes on medium flame. Turn off the flame.
• Add tempering to the tomato pickle & mix. Serve with rice or roti.

Note: Stays fresh for 2-3 days when refrigerated.