Sun-dried Tomato Pickle (Garlic Flavored)

Sun dried Tomato Pickle (Endu Tomato Velluli Pachadi)

I completely missed out blogging the garlic flavored sun dried tomato pickle recipe that I had promised my dear readers. Better late than never. Today’s recipe differs from the earlier blogged Endu Tomato Pachadi in terms of the seasoning. Asafoetida aka hing is replaced with crushed garlic, mustard seeds and fresh curry leaves that are tempered in hot oil before combining with the tomatoes. This lends depth of flavor and strikes a balance between the acidity and fruity sweetness of sun dried tomatoes.

Endu Tomato Velluli Pachadi Recipe

Recipe Source & Prep: Amma

Sun drying: 3 days Prep & Cooking: 20 mts

Cuisine: Andhra

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Ingredients:

2 kg tomatoes, wash, dry and slice

50 gms tamarind

1/2 tsp turmeric pwd

3 tbsps red chilli pwd (adjust)

1 tsp dry roasted methi pwd

1 tbsp mustard seeds, dry roast till they splutter, cool and make pwd

3 tbsps salt

For tempering/tadka/poppu:

10-12 peeled and crushed garlic cloves

10-12 fresh curry leaves

1 tsp mustard seeds

pinch of methi seeds/fenugreek seeds/menthulu

3 dry red chillis

5-6 tbsps oil

1 Slice each tomato into 6 pieces. Add salt and turmeric pwd, combine and place lid. Leave aside overnight.
2 Next morning, squeeze out entire liquid from each piece and spread the tomato pieces over a cloth and sun dry. Sun dry the pieces till they are completely dry with no trace of rawness. This usually takes 3-4 days of good sunshine. Every evening, remove the cloth containing the tomato pieces, place indoors and next day again place back the cloth containing the tomato pieces to sun dry.
3 Pour the liquid in a very wide (shallow) vessel. Add tamarind and allow to sun dry. This could take at least 4 days of good sunshine. The liquid will thicken. Every evening, remove the tomato liquid and place indoors, place back again the next day morning to sun dry.
4 Once the tomatoes and liquid are sun-dried, combine the dried tomatoes pieces with the sun dried liquid and leave overnight, covered.
5 Next morning, blend this to a slightly coarse paste. Add red chilli pwd, methi pwd, roasted mustard pwd and combine.
6 Heat oil in a vessel. It should not be too hot. Once hot, add mustard seeds and allow to splutter. Add the methi seeds, red chilies and fresh curry leaves and allow too saute for 15-20 secs on medium flame till the methi turns red. Do not burn it. Turn off flame and add the crushed garlic. Allow the seasoning to cool before combining with the tomato mixture.
7 Cool and store in an airtight bottle. Refrigerate.

Sun-dried Tomato Pickle (Garlic Flavored)

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  tomato

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Published:

Today's recipe differs from the earlier blogged Endu Tomato Pachadi in terms of the seasoning. Asafoetida aka hing is replaced with crushed garlic, mustard seeds and fresh curry leaves that are tempered in hot oil before combining with the tomatoes. This lends depth of flavor and strikes a balance between the acidity and fruity sweetness of sun dried tomatoes.

32 thoughts on “Sun-dried Tomato Pickle (Garlic Flavored)

  1. Hi sailu,

    pickle looks mouth watering.
    I was wondering when do you use 6 tbs of oil that listed under ingredients.
    I also see oil under tadka/popu.

    thanks

  2. Hi sailu,

    Very nice pickle…i love to eat this pickle with dosa, rice,chapati and upma.
    We also prepare the same way..But lil different. Instead of sun drying toamto juice and tamarind, we boil on the stove for 30 mins on low flame about 4 days till it becomes very thick.
    After that we grind sun dried tomatoes into small pieces and add it to the liquid..

  3. Hi Sailu,
    Tomato pickle looks spicy and tasty!!want to have with curd rice now ๐Ÿ™‚

    It is our pleasure if you could participate in our Sizzling Summer Contest.You could win one of the two $50 prizes. You can submit any summer themed recipe..

  4. Hey Sailu, The tomato pachadi looks very tempting. But here in Hyd tomatoes are for Rs. 50/- per kg. I need to wait for the prices to drop …….And if I make I don’t make less than 4-5 Kgs. We all love pickles at home.

    1. Lucky, we prepared tomato pickle way back in Feb when tomatoes were available in abundance and cheaply priced at Rs.3 a kilo. ๐Ÿ™‚

  5. Dear Sailu:

    The sun-dried Tamato Pickle looks very attractive, it is a good accompanyment to variety of meals. I will surely try this one.

    Keep writing new recipes. Great work.

    JS

  6. Hi Sailu
    Is there any way I can make this with sun dry tomatoes? I live in Melbourne and it is winter here now.Or could I dry the tomatoes in the oven? Any ideas? Thanks.And hey I love your recipes!

  7. Hi Sailaja,
    This is awesome. We can skip all the hard work to make the sun dried tomatoes at home by buying them at the store. It will save our time too. Thanks for sharing you delightful dishes with all.
    Chaitanya.

  8. Hi Sailaja,
    Why don’t you open a store and sell the right tools like Gulabi puvvula mould etc. You can think more about new tool like Rechal Ray and Gadia.
    Thanks,
    Chaitanya.

      1. It will take a few days to sun dry tomatoes. Every evening, put them back indoors and not refrigerate. It will take at least 7-9 days to completely sun dry.

  9. instead of sun drying the tomatoes daily would it be quicker if you placed the tomatoe pieces on a reflective sheet and keep them in the oven at say 150 degrees.I was once doing an italian dish and did it this way.Came out ok.But i dont know, your method may be tastier!

  10. instead of sun drying the tomatoes daily would it be quicker if you placed the tomatoe pieces on a reflective sheet and keep them in the oven at say 150 degrees.I was once doing an italian dish and did it this way.Came out ok.But i dont know, your method may be tastier!

  11. instead of sun drying the tomatoes daily would it be quicker if you placed the tomatoe pieces on a reflective sheet and keep them in the oven at say 150 degrees.I was once doing an italian dish and did it this way.Came out ok.But i dont know, your method may be tastier!

  12. instead of sun drying the tomatoes daily would it be quicker if you placed the tomatoe pieces on a reflective sheet and keep them in the oven at say 150 degrees.I was once doing an italian dish and did it this way.Came out ok.But i dont know, your method may be tastier!

  13. Hi sailu, Im in paris and dont have lot of sun but we have ready made sun dried tomatoes available. but what do i do for the sauce .? any suggestions please ?? I love sn dried tomatoes. i checkd the other recipe too. but i would love if u can suggest me to use the ready made sun dried tomatoes. thanks….

    1. If you do not have a lot of sun around, I’d suggest you go with the instant tomato pickle. Just using store bought sun dried tomatoes without the sundried tomato liquid, will not work for the above recipe.

  14. Hi ma’am

    I am trying your recipe for the sundries pickle. Currently tomatoes have dried nicely and as u said, the tomato and tamarind liquid has started thickening, however it has also started fermenting. Can u please advise if this is how it is supposed to be. The liquid is thickening and souring at the same time.

  15. Hi
    How to know that the liquid is done. I have been keeping it for 5 days in sunlight but can’t decide if it’s done or not. The tomato pieces have dried very nicely but can’t decide on this one. Plz help.
    Thanx ….

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