SUN-dried Tomato Pickle - Tomato Oorgaayi
Sun-dried Tomato Pickle, Tomato Pachadi is a pickle made using sun-dried tomatoes during summer. It is a spicy tangy pickle with loads of garlic in it.
  • 2 kilos - Tomatoes
  • ½ cup - salt
  • 4 bulbs - Garlics
  • 20 - Dry red chillies, or according to your taste ( I used Byadgi chillies)
  • 1 lemon size - Tamarind
  • ¼ cup - Jaggery powder
  • Handful of curry leaves
  • 2 cups of oil
  • 2 Tbsps - mustard seeds
  1. To make Sun-dried tomato pickle wash the tomatoes well and let it air dry for an hour.
  2. Slice them into 1cm thick slices and layer them along with the salt in a jar.
  3. Let it sit in the jar overnight.
  4. In the morning the tomatoes would have completely released the juice.
  5. Squeeze the tomatoes and spread them on plates sparsely.
  6. Soak the tamarind in the tomato juice in a shallow utensil.
  7. Place the tomatoes and the juice in harsh sun for one full day. Leave it in a place where there is sun full day.
  8. Get it in at night and flip the tomatoes to be dried again next day.
  9. You do not need to refrigerate the juice as well. Next day repeat the process.
  10. If you have good harsh sun, the tomatoes should be dry and crisp by now and the juice would have reduced in quantity.
  11. If not, place it in the sun for another day.
  12. Now grind the dried tomatoes along with the tomato juice and red chillies to a coarse paste. I squeeze the tamarind out. You can use it if the tomatoes aren't too tangy.
  13. Heat oil in a deep, heavy pan.
  14. Add mustard seeds and let it crackle before you add curry leaves. let the curry leaves crisp up.
  15. Now add the finely chopped garlic to it and let it brown.
  16. Add the ground tomato paste, jaggery powder and cook it on low flame till the colour turns completely dark and oil separates.
  17. Check for salt, spice at this stage. Add red chilly powder if you need more spice.
  18. It will take at least a couple of hours.
  19. Once it is cooled, store it in a jar and it will stay for months if you let it stay :)
  20. Enjoy it with anything and everything.
Recipe by MADaboutkitchen at