Tamatar ka Achaar

Every Andhra kitchen in India is well stocked with a range of spicy pickles. Even I love to prepare and store a few pickles to compliment and add a zing to my meals. Right now, I have jars of tomato pickle, lemon pickle and mutton pickle sitting in the refrigerator.

Tomato Pickle – Tamatar ka Achaar

Tangy, sour, salty and bold on taste buds ~ Tomato pickle is one such specialty from the state of Andhra Pradesh. This pickle is not labor intensive, but it does require a little attention and time. I prepare only small batches that last for a month or so, and again keep preparing this pickle whenever I see good quality tomatoes on sale.

Tomato Pickle – Tamatar ka Achaar


Tomatoes – 800 gms, red & ripe, firm, juicy and blemish free
Thick tamarind pulp – 3 ½ tbsp
Red chilli powder – 1 tbsp
Salt – 1 tbsp
Haldi – ½ tsp
Cumin seeds/Zeera – 1 ½ tbsp
Fenugreek seeds/Methi dana – 1 tsp
For Tempering/Baghaar:
Canola oil – 6 tbsp
Mustard seeds/Rai – ½ tbsp
Cumin seeds/Zeera – ½ tbsp
Ginger-garlic paste – 3 tbsp
Curry leaves – 2 sprigs


1. Wash the tomatoes, pat dry thoroughly, and cut them into quarters.
2. In a spice grinder, add the cumin seeds and fenugreek seeds and grind them individually into a fine powder.
3. In a blender container, add the quartered tomatoes, cumin seed powder and fenugreek seed powder, tamarind pulp, red chilli powder, salt and turmeric powder. Blend until smooth. Pour into a saucepan at medium hight heat and bring it to a boil. Keep stirring it frequently.
4. Meanwhile, prepare baghaar: In a small frying pan at medium high heat, pour oil and as soon as it warms up, add the mustard seeds and cumin seeds. As they start spluttering, add the ginger-garlic paste and stir fry for a minute. Add curry leaves and mix well. Immediately pour this baghaar hot and hissing into the cooking tomato mixture and mix well.
5. Once the tomato mixture is boiling reduce heat to medium and keep cooking uncovered while stirring frequently until most of the moisture has been evaporated and the tomato mixture has been reduced to a thick paste and the oil starts leaving, this might take around 1 ½ hour time of slow simmering. Remove from heat and let cool. Once completely cool, spoon the pickle into sterilized glass jars with tight lids. Store in the refrigerator and enjoy the pickle along with your meals. Stays well for around a month or two.


30 thoughts on “Tamatar ka Achaar

  1. Mmmmm mouthwatering… I am a new visitor to ur blog. Love the authentic cooking recipes here. Basically am from blore, living in Jeddah, n I find hyderabadi recipes equally amazing. Tried ur shahi paneer masala and tamatar chicken… Got lots of complements from hubby dearest ;). Thank u sooo much. Ur blog is like a oasis in the middle of the desert for a beginner like me. Jazakallah khair.

  2. Mona,

    this is a super delicious pickle. i made it last week for our guests and they couldn’t stop licking it. as it keeps the taste gets only better, as with any other pickle. the flavour when one adds the spice powder and baghaar is a treat to the soul. thank you Mona.

  3. i wanted to have small enquiry

    what we called to karyapak in english can some one tell me or write

    can some one reply my question please

    Brother Mohammed Yousuf, Karyapak are called as Curry leaves in english.

  4. Dear Mona,
    Your blog has almost all the hyderabadi recipes possible but iam wondering why you have not shared the famous tamatar ki kadi iam sure you must be busy but when u have time kindly share it with us:)

    Arshiya, I have already posted the recipe for tamatar ki kadi on my blog.

  5. Asak mona, ur recipe looks mouthwatering…inshallah m going to try soon……wondering what is mutton pickle..if u have time kindly share that recipe too… thx once again Allahfiz

    WaAlaiKumAsSalaam Farah, Inshallah I will post the recipe for mutton pickle soon inshallah.


    Iam a new visitor of this site,but love all the recipes.Iam a hyderabadi myself and can well relate to the recipes.Thanks 🙂

  7. wow…easy recipe…my nani’s version takes a little longer time..but its too awesome to give it a try…would love to try simple version..jazakallah khair

  8. I would love to try this recipy. Can i make this with canned tomatoes

    Lubna, fresh is best, however you can use equal quantity canned tomatoes instead.

  9. assk mona
    ur achaar looks so tempting. i do make it a different version and just luv it with plain khuskha and shammi.
    i also add some dry khopra .
    take care

    WaAlaiKumAsSalaam Rizruby, do send me your version, I would love to try it.

  10. asak mona, thats such a simple recipe.my taste-buds tingling wt a look at the achar,would love to hav it.Reminds me of my nani’s special tomato achar…uh,nostalgic! JazakALLAH!

    WaAlaiKumAsSalaam Rizruby, do send me your Nani’s version, I would love to try it.

  11. Very nice and easy to follow recipe Mona. I always get tempt every time when you post something achar or any spicy recipe. 🙂 Yours achar looks so delish. Thanks for sharing.

  12. hi mona how r u…………….wooooow u have just made my day so nice u you and i am happy u have posted it in a very correct time as i was in a very bad need of something like this………….khaata khaaata…………..love u make u have a goood time ahead inshallah……..WAISE MONA WHAT IS THIS MUTTON PICKLE…………NEVER HEARD OF THAT SERIOUSLY WISH U POST THE RECIPIE WHEN EVER U MAKE IT AGAIN IN UR HOME……….THANKS TAKECARE BYEBYE

    My pleasure Nishat. Mutton pickle is Gosht ka Achaar, inshallah will write about it soon. You take care too. Jazakallahu khair.

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