Sun Dried Tomato Pickle | Endu Tomato Pachadi – Andhra Tomato Pickle
Sun Dried Tomato Pickle is one of the traditional Andhra pickles by drying them under sunlight. Learn how to make this recipe with step by step images along with tips and a video.
It is a red spicy and tangling recipe that can be made all the time if you have perfectly dried tomatoes. The only secret to getting perfect taste is to use ripe tomatoes also the flavour of this recipe is different from freshly made tomato pickle.
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. 3 or 5.
My mom always puts this Endu Tomato Pacchadi (Andhra name) and saves money in the future. One can use this as a sandwich paste. It tastes great with chapati, plain dosa, idli and even steamed rice.
Tips to make perfect Sun Dried Tomato Pickle Recipe:
- We have used less quantity of tomatoes if you want we can increase the quantity.
- Instead of iodised salt, use crystal salt to have a good taste and flavour.
- We need to adjust the sourness of tamarind based on the sourness of tomatoes.
- If you feel the sourness of tomatoes are enough we can skip tamarind.
- When using tamarind pulp always use boiled water.
- The secret behind the increased shelf life of this recipe is to use dry ingredients and dry utensils.
- When storing always use a moisture-free jar and airtight containers.
- Slicing tomatoes into large but thin pieces will make them dry faster.
- During marinating, we need to mix for every 12 hours or at least 24 hours so that fungus does not form over it.
- Adding salt and turmeric powder helps in preventing the fungal formation and increases shelf life.
- If you discard tomato juice, then we need to adjust salt as per our taste.
- While sun drying tomatoes, if you do not like skin then we can remove them or else we can put them in a mixer grinder.
You may also like to check other recipes:
Sun Dried Tomato Pickle | Endu Tomato Pachadi – Andhra Tomato Pickle
Ingredients
- Tomatoes – 2 kgs
- Crystal salt – ½ cup.
- Turmeric powder – 1 tbsp.
- Tamarind – 1 cup.
- Red chilli powder – 2 tbsp.
- Mustard powder – 1 tbsp.
- Methi/ fenugreek seed powder – 1 tbsp.
- Oil – 1 cup
- Mustard seeds – 1 tbsp.
- Cumin seeds – ½ tbsp.
- Chana dal – 1 tbsp.
- Dry red chillies – 3 No.
- Garlic cloves – 2 tbsp.
- Curry leaves – 2 tbsp.
Instructions
- Cut tomatoes into large pieces so that they do not get spread after marinating.
- Add turmeric powder and crystal salt so that its shelf life increases and lowers the chance to form fungus.
- Mix all ingredients and transfer to a plastic container to marinate. Usually, it takes 2 days to absorb salt and turmeric powder and get marinated.
- Although we do not put tomatoes for the first 2 days we need to mix for every 12 hours to avoid fungal damage.
- On the third day once again mix and place tomato pieces on a plate or a polythene sheet to sun-dry.
- In the evening, soak dried pieces again in marinated juice.
- Continue this process till the whole juice is absorbed by tomatoes and sun-dried.
- Based on the day temperature drying depends in around 3-5 days one can find moisture-free crisp layers of tomatoes.
- At this stage, one can store them in an airtight container for future use or make pickle out of them.
- Put dried tomatoes in a mixer grinder and grind coarsely. Take 2-3 tablespoons of coarse tomatoes aside so that they can be added directly to the tomato pickle.
- If you are left with tomato juice we can make use of it or else add hot water to tamarind and take pulp of it.
- Add tomato juice/ tamarind juice to dried tomatoes and grind to a soft paste.
- In another instance put soaked tamarind in a mixer grinder and make a soft paste of it.
- Add both tamarind paste and tomato paste, put mustard powder, red chilli powder, fenugreek powder and mix well.
- As said in the above points, put coarsely ground tomato slices to above sun dried tomato pickle and mix.
- In a pan, heat oil and add chana dal, cumin seeds, mustard seeds, garlic cloves, dry red chillies and curry leaves.
- Saute for a while till garlic turns colour and curry leaves splutters.
- Put this temper over sun dried tomato pickle and mix well.
- Store Endu Tomato Pacchadi in a dry pickle jar or a dry container.
Recipe Video
How to make sun dry tomato pickle recipe:
1. Slice tomatoes into large chunks, add crystal salt and turmeric powder. Mix well and transfer into a jar.
2. Marinate for 2 days with lid covered. Mix all ingredients every 24 hours so that fungus is not formed.
3. After 2 days of marinating, squeeze tomatoes and remove the juice. Put pieces on a plate and sundry. Keep marinated juice aside for future use.
4. On the next day morning, place tomato pieces and let them dry again. Similarly, put them under the sun till they become crisp.
Making Endu Tomato Pacchadi:
5. Transfer sun-dried tomatoes into a mixer grinder.
6. Grind tomatoes coarsely and take 1-2 tbsp. aside so that they can be added directly to the pickle.
7. Meanwhile put tomato juice in a bowl and add tamarind to it. Put this juice in a mixer grinder and grind to a smooth paste. Transfer to another bowl.
8. In the same mixer grinder, add soaked tamarind and make a soft paste. Add to tomato pickle.
9. Add red chilli powder, mustard powder and fenugreek seed powder. Mix well.
10. Put little tomato juice and coarsely blended tomato pieces to pickle and mix.
Tempering Endu Tomato Pacchadi:
11. Heat oil in a pan, add mustard seeds, cumin seeds and chana dal.
12. Let oil start boiling, add dry red chillies and garlic cloves. Once garlic cloves turn their colour add curry leaves.
13. Saute for a while and add this temper over tomato pickle and mix well.
14. Store Sun Dry Tomato Pickle in a clean and dry container.
