One should agree that this is a time taking process but worth for effort. Every year we can find a drop in the price for tomato in a particular season. Almost we can get at a dead cheap price of Rs. 2 or 3.
Sun Dried Tomato Pickle | Endu Tomato Pachadi - Andhra Tomato Pickle
- 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.
- 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 a whole day.
- Next morning, using a clean cloth or a polythene sheet, dry them for a whole day.
- By the end of the day add these dried tomatoes in the same container with leftover tomato and tamarind juice.
- Continue this drying process until they are totally dried.
- Once dried, coarsely blend them without adding water.
- Heat oil in 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 start 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.