Tomato Pickle, The Simpler Way
My parents and husband come from different parts of the same state. I therefore have a couple (sometimes more) of versions/recipes to follow, when I am planning to prepare a dish. Sometimes, the same dish has different names too. Tomato pachchadi / ooragaya is also prepared differently in our families. My mom has a version of tomato nilva pachchadi which can be stored year long without any refrigeration. My mom's version uses sun dried tomatoes. I cannot afford that much of sunshine in Chicago and so, I went by my SIL's directions and prepared this tomato pachchadi which can also stay fresh for at least six months, if refrigerated. That is another thing whether you will have any thing left to refrigerate, once you taste it. Two cups of pachchadi was gone in less than a week at my place and we don't live in a hostel. And yes, the number of adults in our home is only two. The preparation is simpler compared to my mom's version. Though, it is going to take around an hour to prepare this, there is no need to show your love and attention through out the process. Plan to prepare this pachchadi, when you are cooking a meal in the kitchen. Just stir the mixture once in a while to avoid it sticking to the bottom of the pan. You can cook the mixture with occasional stirring on low -medium flame, for most of the part (80% of the cooking). The final stages need to be cooked on low flame with almost constant stirring. The final product should look like the one in the picture (almost as thick as homemade puliyogare gojju). It goes well with rice and a tsp of ghee or as a side dish with any Indian breakfasts.
25 comments:
what a glorious picture that is!
we have a lot of tomatoes ripning on our vines and we will definitely make this, suma.
Suma gosh!! I love the red color of the chutney.Looks yummy.
yummmmmm!
Easy one Suma. I would even add garlic to this!
You got the prefect colour. Tomato pachadi maa andariki chala ishetam. I will try this version sometime.
I make the same chutney almost every other Sat. Tomatoes are less pricey in my farmers market and we both like this chutney.
What a colorful pickle. Love pickles of all kinds. This looks really mouth watering.
Hi Suma! even I used to prepare in the same way. Ooragaya looks yummy and lovely color too. Thanks for sharing dear.
Hi!
I too will make this but will not saute tomato...I think this will be more tastier..
Looks colorful and beautiful Suma.I got some fresh Tomatoes from my garden too,will try!:)
Very nice recipe
Srivalli
www.cooking4allseasons.blogspot.com
Hi Suma,
Thanks for dropping by...i like this tomato pickle...my mom prepare in the season alot...oh i miss it ....now i got the recipe...prepare myself..Thanks.
Hi Suma..
Welcome to my place,Suma.Me too here for the first time.You have a wonderful collection of veggie recipes.Love the recipes..esp mirch ka salan..classique pics...they are bright and attractive Suma..!!!Keep up your good work..
Hi suma,
ur picture looks great with all ripe tomatoes.Yummy dish too...
http://priars.blogspot.com
thats one gorgeous pic suma. looks so bright n rich. does it really take that long to cook? and what is its shelf life?
Suma,
I saw ur comment in SIA's brinjal palya...that you r looking out for the recipe of rasvangi...its a tamil traditional dish..:) and I am informing you here that is posted as one of the entries for JFI Brinjals,by my pal suganya of tasty palates..:)...you can visit her recipe post through my blog..if u please..:)
what a color man this one is ..too good ..excellent recipe ....yummy chutney
Bee,
Send me some. Usually I pay aorund 1$ per lb.:)
Seema,
I loved the gorgeous color too.
Usha,
Love to learn your saute free version. Post it some time.
Bharathy,
Thx for the info. The restaurant guy did not follow the authentic version, I guess. It was all sweet and sour.
I saw Suganya's post before visiting Sia's.Suganya did not use any sweetener.
Supriya,
It took me around 45 minutes - 1 hr. We finished the pickle within a week. There was nothing left to check it's shelf life. My SIL was telling me that it can stay fresh upto 6 months, if refrigerated.
Tomato pickle looks gorgeous Suma.. got a good colour and I bet it would have tasted great..Thanks for the recipe.
This simply looks delicious and what better season to make tomato ooragay than now! You have some lovely recipes here...nice blog!:)
Yumma-Suma. I was just trying to rhyme it. I meant yummy-Suma. This was also one of my favorites during those days. I really missed knowing any Andhraite for a long time. Now I guess I can make them on my own.
Thanks.
This is a very interesting site. The content is very informative and I am so glad that I dropped by. Thanks!
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