Sun dried tomato pickle / endu tomato pachadi

Ingredients

• Tomatoes - 2 kg
• Red chilli powder - 2 tbsp
• Mustard powder - 2 tsp
• Salt - 2 tbsp
• Mustard seeds - 2 tsp
• Hing - 1 tsp
• Curry leaves - 4 strings
• Sugar - 4 tbsp
• Red chilli powder - 2 tsp
• Salt to taste
• Oil - 1 cup

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Preparation

• 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.
• 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.