Now that summer has started, I am on a vathal, pickle making spree. This sun-dried tomato pickle tastes great and will leave your taste buds asking for more. It can be used as a spread for bread, side dish for chapati, paratha, dosa, idly, adai, upma, curd rice, all stuffed parathas and can also be used as a dip. It can be had, mixed with plain hot rice topped with a tsp of ghee or sesame seed oil. All you need is papads or chips to go along with it. It stays fresh for a month in the refrigerator if handled properly. This versatile tomato pickle comes handy when we are pressed for time. Use ripe and fresh Bangalore tomatoes for making this pickle.It is advisable to use fresh ingredients for making pickles as it not only tastes good but also stays fresh for a longer period. Today let us learn how to make Sun Dried Tomato Pickle following this easy recipe.
Fenugreek Powder – Dry roast fenugreek seeds in a pan and powder it. Keep it aside.
Wash and wipe tomatoes dry.
Cut it into 8 pieces, add turmeric powder, salt, tamarind and leave it overnight.
Take the tomato pieces separately with a slotted ladle and dry the tomato pieces and the tamarind separately in the sun for 6-7 hours.
After that, grind the sun dried tomatoes and the tamarind together in a blender without adding water. Keep it aside.
Heat oil in a kadai, add mustard seeds, asafoetida, crushed garlic (if you are adding), when mustard splutters, add the ground sun dried tomatoes + tamarind paste.
Saute for a few seconds, add chilli powder and fry on medium flame until oil separates.
After it cools, store it in a sterilized glass bottle and refrigerate it.
How to make Tomato Pickle
Tomato Pickle
Prep Time : 10 mins
Cook Time : 20 mins
Yields: 1 Cup
Recipe Category: Pickle
Recipe Cuisine: South Indian
Yields: 1 Cup
Recipe Category: Pickle
Recipe Cuisine: South Indian
Ingredients needed
Tomatoes – 1/2 kg /500 grams
Crystal salt – 15 grams
Turmeric Powder – a pinch
Chilli Powder – 4-4 1/2 tsp
Fenugreek Powder -1/2 tsp
Tamarind – 15 grams
Crushed garlic -1-2 cloves (optional)
For the seasoning
Mustard -1 tsp
Hing/Asafoetida -1/2 tsp
Sesame seed oil -1/3 cup
Preparation
Fenugreek Powder – Dry roast fenugreek seeds in a pan and powder it. Keep it aside.
Wash and wipe tomatoes dry.
Cut it into 8 pieces, add turmeric powder, salt, tamarind and leave it overnight.
Next day
Take the tomato pieces separately with a slotted ladle and dry the tomato pieces and the tamarind separately in the sun for 6-7 hours.
After that, grind the sun dried tomatoes and the tamarind together in a blender without adding water. Keep it aside.
Method
Heat oil in a kadai, add mustard seeds, asafoetida, crushed garlic (if you are adding), when mustard splutters, add the ground sun dried tomatoes + tamarind paste.
Saute for a few seconds, add chilli powder and fry on medium flame until oil separates.
Add fenugreek powder, mix well and switch off the flame.
After it cools, store it in a sterilized glass bottle and refrigerate it.
Points to be noted
I strongly advise you to use sesame seed oil/gingelly oil for all pickles in general.
Adjust salt and chilli powder to suit your taste. Use of crystal salt is advisable.
In case the weather turns you down and you could not dry the tomatoes well in the sun, then don’t worry- follow the rest of the procedure without drying the tomatoes, the pickle will taste good but will not be as tasty and delicious as the sun dried tomato pickle.
More Tomato Recipes from Padhuskitchen
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View Comments (47)
yummy pickle..so nice
o my i loved the crabs u made from tomatoes -- they look so sweet n nice recipe !
Slurp,mouthwatering pickle,those tomato crabs looks soo sweet..
yummy pickle dear,love the crab:)
slurrp..mouthwatering pickle...
Wow! make me drool,yummy pickle.
mouth watering pickle..looks so tempting n yummy...
Look mouth watering and good.
yummy and drooling pickle ..
Nice presentation :)
Yummy pickle looks tempting.Crab carving is so nice.