Ingredients

• 2 kg - ripe, red tomatoes
• 1 litre gingelly oil
• 1/2 litre vinegar , soak and extract pulp
• 1 lemon size tamarind ball, soak and extract pulp
• 150 g - red chillies
• 120 g - mustard seeds
• 100 g - peeled garlic
• 100 g - ginger
• 1 tbsp - cumin seeds
• 1 tbsp - fenugreek seeds
• 1 tbsp - turmeric powder
• salt to taste

How to Make Tomato Paste Pickle

• Grind ginger, mustard seeds, cumin seeds, fenugreek seeds, turmeric powder and red chillies separately with vinegar and combine.
• Chop and cook tomatoes till reduced to half.
• Heat oil in a deep, flat bottom vessel and fry the masalas.
• Add tamarind-vinegar pulp and tomatoes.
• Stir-cook till oil floats on top.
• Add salt and mix.
• Cool and bottle.
• It can last a year or more.