Tomato Pickle
Tomato Pickle
- Peanut oil
- No preservatives or colours
- Made in Secunderabad
Flavour & pairing guide
Product information
Tomato Pickle, a staple South Indian condiment particularly from Andhra Pradesh and Tamil Nadu regions, is made by cooking ripe tomatoes with tamarind for tanginess, red chili powder for heat, and tempering spices like mustard seeds, fenugreek, garlic, curry leaves, and asafoetida in generous amounts of sesame or gingelly oil. This spicy, tangy, and aromatic preserve develops a thick, oil-coated texture after simmering until the oil separates, making it shelf-stable for weeks when stored in an airtight jar. It pairs perfectly as a side with rice, curd rice, idli, dosa, or chapati, offering a bold flavor boost to everyday meals.
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What goes in, and where it comes from
Every ingredient is sourced from the region that grows it best.
Tomato
Coastal Andhra Pradesh
Ripe, locally grown tomatoes are cooked down slowly until their natural sourness and sweetness concentrate, forming the thick, tangy base of the pickle.
Garlic
Local Farms (Medak/Zaheerabad), Hyderabad
Desi garlic from nearby farms delivers strong pungency and retains flavor even after roasting, enhancing savory depth.
Red Chilli Powder
Guntur & Warangal, Telangana/AP
A balanced blend of Guntur Sannam (heat) and Warangal Chilli (color), delivering vibrant spice and rich appearance.
Cumin (Jeera)
Unjha, Gujarat
Rich in essential oils, cumin releases a deep earthy aroma when roasted and aids digestion.
Fenugreek Seeds
Rajasthan
Aromatic desi fenugreek adds depth, mild bitterness, and digestive benefits when roasted.
Peanut Oil
Anantapur, Andhra Pradesh
Nutty and rich, peanut oil enhances flavor and acts as a natural preservative in chutney-style pickles.
