Tomato Pickle

Tomatoes, Tamarind, Sesame oil, Red chilli powder, Garlic, Salt, Mustard seeds, Fenugreek (methi) powder, Mustard powder, Chana dal, Cumin seeds (jeera), Curry leaves, Turmeric, Asafoetida (hing), Dried red chillies.

Medium

Intensely tangy and savoury with a warm garlic bite and a subtle, nutty crunch from roasted lentils.

Jain-friendly, Vegan, No Preservatives

Mass-market tomato pickles often taste like flat, overly salted tomato pastes smothered in generic oil. Our theory returns to the exact science of authentic Andhra pachadi making, where true flavor comes down to waterless reduction and precise heat application. Cooking whole tomatoes alongside new tamarind without any added water concentrates the natural sweetness and sharp acidity of the fruit. Blending this concentrated base with raw garlic pods, dry-roasted methi, and mustard powder creates a deeply layered umami foundation. The real magic happens during the slow 25-minute simmer in warm sesame oil, which allows the fat to draw out the spice aromatics and separate cleanly from the relish once cooked. Finished with a textured tadka of chana dal, cumin, and fresh curry leaves, it proves that applying precise culinary chemistry to heritage recipes captures the vibrant, punchy soul of a true Andhra kitchen.

Spoon it generously over steaming hot rice with a dollop of ghee, slather it inside a crisp plain dosa, or serve it alongside soft upma and parathas for an instant flavour upgrade.

Once the seal is opened, refrigerate for longer shelf life.

90 Days when refrigerated