Sun Dried Tomato Pickle / Endu Tomato Pachadi

Ingredients:-

Tomatoes- 2 kg (wash,dry and cut into pieces)

Red chilli powder-2 tbsp

Mustard powder-2 tsp

Salt -2 tbsp

For Seasoning:-

Mustard seeds-2tsp

Hing-1 tsp

Curry leaves-4 strings
Sugar-4 tbsp

Red chilli powder-2 tsp (acc to ur taste)

Salt to taste

Oil-1 cup

Method:-

Cut each tomatoes into small pieces.Put them into blender,the tomatoes are then blended up until they are liquid. and now blended liquid strain this in another big bowl for the tomato pulp.Through the sieve as possible,leaving the seeds behind and  squeeze the pulp out.Again blend the seeds strain this pulp.Repeat this process to remaining tomatoes.Rest of  the  seeds trash it.

Now add salt,chilli powder,mustard powder,mix all the pulp.Pour the liquid in a very wide pan or vessel allow to sun dry.This could take at least 6 to 9 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.

Once the tomatoes liquid are sun dried,it become very thick paste.

For seasoning-

Heat oil in a pan,when its hot add mustard seeds,hing,curry leaves,sugar,red chilli powder fry for 1 to 2 minutes in the oil.Be careful not to burn the seasoning.Now add the tomato paste  and salt mix it well.

Cook  for 10 minutes.mix well.

Cool and store in an airtight bottle.

It will stay more than one year.

Serve with rice ,dosa ,upma etc...