ఎక్కువకాలం నిల్వ ఉండే టమాటో నిలవ పచ్చడి - పక్కా కొలతలతో

Ingredients

• 3 kg Tomatoes (ripe, washed and patted dry)
• 600 g Salt (non‑iodized, fine)
• 600 g Red Chili Powder (coarse, Indian style)
• 12 g Turmeric Powder (about 2 tbsp, ground)
• 600 g Tamarind (sun‑dried) (cleaned, broken into small pieces)
• 150 g Roasted Gram Flour (Avapindi) (dry roasted, adds body)
• 30 g Roasted Lentil Flour (Menthi Pindi) (about 3 tbsp, dry roasted split gram flour)
• 45 g Mustard Seeds (whole, for tempering)
• 45 g Cumin Seeds (whole, for tempering)
• 45 g Roasted Peanuts (unsalted, dry roasted)
• 45 g Roasted Chana Dal (dry roasted split chickpeas)
• 15 pieces Dried Red Chilies (whole, broken in half)
• 6 sprigs Curry Leaves (fresh)
• 150 g Garlic (minced (about 10–12 cloves))
• 1100 ml Sunflower Oil (or neutral oil) (for tempering, high smoke point)

Instructions

1. Wash the Tomatoes

   Rinse the 3 kg of fresh tomatoes under running water, then place them on a clean kitchen cloth and pat dry.

   Time: PT10M

2. Dry the Tomatoes

   Spread the washed tomatoes on a clean cloth and let them air‑dry for another 10 minutes, turning once.

   Time: PT10M

3. Cut into Uniform Pieces

   Using a sharp knife, cut the tomatoes into bite‑size pieces (about 1‑2 cm).

   Time: PT10M

4. Salt the Tomato Pieces

   Place the cut tomatoes in a large bowl, add 600 g of non‑iodized salt, and toss thoroughly until every piece is coated.

   Time: PT5M

5. Ferment for Three Days

   Divide the salted tomatoes equally into two clean glass jars, seal with lids, and let sit at room temperature for 3 days, stirring once each morning.

   Time: PT0S

6. Drain Excess Liquid

   After 3 days, open the jars, pour out the liquid (reserve it), and spread the tomato pieces on a clean tray.

   Time: PT5M

7. Sun‑Dry Tomato Pieces

   Place the tray in direct sunlight, turning the pieces every few hours, until they are completely dry and no green moisture remains (about 5 days).

   Time: PT0S

8. Reduce Reserved Tomato Liquid

   Pour the reserved liquid into a shallow pan and sun‑dry or simmer on low heat until it reduces to roughly half its original volume.

   Time: PT0S

9. Combine Dry Ingredients

   In a large mixing bowl, combine the dried tomato pieces, 600 g sun‑dried tamarind, reduced tomato pulp, 12 g turmeric, 600 g red chili powder, 150 g roasted gram flour, and 30 g roasted lentil flour. Mix until every piece is evenly coated.

   Time: PT10M

10. Prepare the Tempering (Tadka)

    Heat 1100 ml oil in a heavy‑bottomed pan over medium heat (≈180°C) until shimmering (about 5 minutes). Add mustard seeds, cumin seeds, roasted peanuts, roasted chana dal, broken dried red chilies, curry leaves, and minced garlic. Fry until the spices turn aromatic and the peanuts turn golden (≈10 minutes).

    Time: PT15M

    Temperature: 180°C

11. Cool the Tempering

    Remove the pan from heat and let the oil and spices cool completely (about 10 minutes).

    Time: PT10M

12. Finish the Pickle

    Pour the cooled tempering over the spiced tomato mixture and stir vigorously until the oil coats every piece.

    Time: PT5M

13. Package and Store

    Transfer the finished pickle into a sterilized, completely dry glass jar, seal tightly, and store in a cool, dark place. Let rest for 1 day before first use.

    Time: PT0S

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

5 g

Fat

1 g

Fiber

1 g

Ingredient Substitutions

• Instead of Tomatoes: canned whole tomatoes (not ideal for texture)
• Instead of Salt: sea salt
• Instead of Red Chili Powder: cayenne pepper, Paprika (less heat)
• Instead of Turmeric Powder: fresh grated turmeric
• Instead of Tamarind (sun‑dried): tamarind concentrate (use 1/4 of the amount, adjust water)
• Instead of Roasted Gram Flour (Avapindi): regular gram flour (but texture changes)
• Instead of Roasted Lentil Flour (Menthi Pindi): roasted chickpea flour
• Instead of Mustard Seeds: mustard powder (use 1/2 the amount)
• Instead of Cumin Seeds: ground cumin (use half the amount)
• Instead of Roasted Peanuts: roasted cashews
• Instead of Roasted Chana Dal: roasted lentils
• Instead of Dried Red Chilies: fresh red chilies (use more, adjust heat)
• Instead of Curry Leaves: dried curry leaves (use half the amount)
• Instead of Garlic: garlic paste (use 2 tbsp)
• Instead of Sunflower Oil (or neutral oil): canola oil, vegetable oil

Equipment Needed

• Large Bowl
• Kitchen Cloth or Paper Towels
• Sharp Knife
• Cutting Board
• Glass Jars with Lids
• Fine Mesh Sieve
• Sun‑Drying Tray
• Heavy‑Bottomed Pan or Wok
• Spatula or Wooden Spoon
• Mixing Bowl for Spices
• Stove

Critical Steps — Do Not Skip

• Salting and 3‑day fermentation to develop flavor and draw out excess moisture.
• Sun‑drying the tomato pieces until completely dry; any remaining moisture leads to spoilage.
• Cooling the hot oil tempering completely before mixing to avoid soggy texture.

Chef Tips from the Video

• Use a stainless steel or glass bowl for mixing; plastic can retain oil odors.
• For extra aroma, add a pinch of asafoetida (hing) to the tempering.
• If you lack sun, use a low oven (50‑60°C) to dry the tomato pieces.

Troubleshooting

Storage

Refrigerator: Up to 6 months in a sealed glass jar.

Freezer: Not recommended; texture changes.

Room temperature: Can be kept in a cool, dark pantry for up to 1 month if the jar is airtight.

Make-Ahead Tips

• The salted tomatoes can be fermented up to a week in advance; keep them covered.
• Sun‑dried pieces can be stored in an airtight container for a month before adding spices.
• The tempering can be prepared ahead and refrigerated; bring to room temperature before mixing.

Frequently Asked Questions