Ingredients

• 6 to 7 - ripe tomatoes
• 10 pods - chopped garlic
• 3 tsps - chilli powder
• 3 tsp - mustard
• 5 tsp - fenugreek
• 10 to 15 - curry leaves
• 8 to 10 tsp - oil
• salt to taste

How to Make Tangy Tomato pickle

• Fry mustard and fenugreek in a pan till brown. Keep it aside to cool.
• Then grind it to a fine powder.
• Heat oil in a pan and put in the mustard and curry leaves.
• When it starts to splutter, put in the tomato and sautee for 2 mins.
• Put in the garlic and sautee for 2 mins.
• Add the salt, chilli powder and the mustard fenugreek powder. Do not add water.
• Keep stirring till all the liquid dries up and the paste becomes really thick.
• Great with rice, idlis, dosas and chapatti.