Sun Dried Tomato PickleSun Dried Tomato Pickle is one of the traditional Andhra pachadi. It is red spicy and tangling recipe.

One should agree that this is a time taking process but worth for effort. Every year we can find drop in price for tomato in a particular season. Almost we can get at dead cheap price of Rs. 2 or 3.

My mom always puts this Endu Tomato Pacchadi (Andhra name) and saves money in future. It tastes great with chapati, plain dosa, idli and even steamed rice. One can use this as sandwich paste.

Ingredients:

Tomatoes – 2 kgs.

Tamarind – 50 gms. (small ball size)

Turmeric powder – a pinch

Red chilly powder – 3- 4 tbsp. (As per your taste)

Garlic cloves – 10 no. (crushed)

Fenugreek powder – 1 tbsp.

Salt – As per your taste (3-5 tbsp.)

For Tempering:

Asafetida – ½ tbsp.

Mustard seeds –  ½ tbsp.

Olive oil or Sesame seed oil – 100 gms.

Preparation of Sun Dried Tomato Pickle:

  • This is a time taking process, first cut tomatoes into 6-8 slices and add turmeric powder, tamarind juice and salt.

Note: Adjust tamarind based on tomatoes variant.

  • Put above mix in a container and cover with a lid. Soak them for whole day.
  • Next morning, using a clean cloth or a polythene sheet, dry them for whole day.
  • By the end of the day add these dried tomatoes in the same container with left over tomato and tamarind juice.
  • Continue this drying process until they are totally dried.
  • Once dried, coarsely blend them without adding water.

Tempering:

  • Heat oil on a pan, add mustard seeds, crushed garlic and asafetida.

Tip: You can add asafetida powder when you are about to remove from flame, make sure that you don’t burn it.

  • Once mustard seeds starts spluttering add grounded tomatoes and red chilly powder. Saute for a while.
  • Once oil gets separated add fenugreek powder and mix well.
  • When Sun Dried Tomato Pickle is cooled, store in a sterilized glass container.

Tip: You can even store in a refrigerator.