how to make tomato pickle

#TomatoPickle #TomatoRecipe #Pickle #tomato #TomatoPachadi
How to make tomato pickle – Sun-Dried Tomato Pickle – TOMATO NILAVA PACHADI – Tomato pickle article

how to make tomato pickle – Sun-Dried Tomato Pickle tastes amazing when served with any breakfast items and Rice.

Ingredients needed

Fresh ripe Tomatoes – 2 kgs
Crystal salt – 200 grams
Turmeric Powder – 2 tbsp
Red Chilli Powder – 150 grams
Tamarind – 150 grams
Garlic crushed – 2 medium

for Roasted powder

Mustard seeds – 3 tbsp
Fenugreek seeds -1 tbsp

For tempering / tadka

Oil – 4 tbsp
Mustard seeds -1 tbsp
urad dal 1 tbsp
chana dal 1 tbsp
Dried Red chili 2
Garlic 10 cloves
curry leaves 1 spring


How to make tomato pickle:-

Take fresh, ripe tomatoes, rinse tomatoes thoroughly and wipe tomatoes dry. keep them under the running ceiling fan. it takes around 15-20 min for dry.
Then cut each tomato into 8 pieces.
Transfer the tomato pieces into a clean and dry jar or any container with a lid. Add Crystal salt – 200 grams, Turmeric Powder – 2 tbsp, mix well, cover with the lid and leave it overnight.

Next day drying soaked tomatoes:-

Next day water oozes out from tomato pieces. Take the tomato slices separately. squeeze out water from tomato pieces and spread them over the plastic sheet or plate and keep it under sunlight.

Tomato Pickle
how to make tomato pickle – Tomato nilva pachadi – Dried tomato pickle – Sun-Dried Tomato Pickle

Preparing the Tamarind:-

take fresh tamarind, remove seeds and fibers if any.
Transfer the oozed out water into any container, add tamarind and soak in oozed out tomato water. keep it under sunlight.
keep them under sunlight for 2- 3 days until the tomato pieces are dried.

Adding spices and grinding:-

Soak the dried tomato pieces in oozed out tomato water for 1 hour.
Transfer the soaked tomato pieces and tamarind into a grinder. Add crushed garlic and make it into a fine paste.

Take Mustard seeds – 3 tbsp and Fenugreek seeds -1 tbsp in a pan. rost them until a light brown color. switch off the flame and cool down to room temperature, Transfer into a grinder jar, make a fine powder. Keep it aside.

take out the paste into a mixing bowl, add red chili powder, roasted mustard fenugreek powder, mix well and Make it into two parts. Keep it aside.


Heat 4 tablespoons of oil in a pan. add Mustard seeds -1 tbsp, urad dal 1 tbsp, chana dal 1 tbsp, garlic 10 cloves, dried red chilies 2, curry leaves 1 spring and wait until they sizzle. turn off the heat and cool down the tadka.

Add some part of tomato pickle as you are required quantity to the tadka and mix well.
Serve with any breakfast items and Rice.


keep another part of Tomato pickle in an air-tight container and store in the refrigerator.

If you like this recipe, you can also try other Andhra Recipes such as

Mutton Kaju masala curry:

Dahi Vada:

Rajma Recipe:


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