Ingredients

• 2 kg - tomatoes
• 400 g - tamarind
• 120 g - chilli powder
• 1 tbsp - fenugreek powder (broil and powder)
• 1 tsp - asafoetida powder
• 100 g - garlic, grind to a paste
• 100 g - ginger, grind to a paste
• 120 g - mustard seeds (broil, crush and husk)
• 1 tbsp - cumin seeds (broil and powder)
• 1 tbsp - turmeric powder
• 3 cups - groundnut or gingelly oil
• salt to taste

How to Make Tomato Pickle

• Chop and heat the tomatoes.
• Drain juice. Then soak and mash the tamarind in this juice.
• Discard the seeds and flesh and retain the liquid.
• Add the juice back into the tomatoes and stir well. Cook till the quantity is reduced to less than half.
• Meanwhile, heat the oil and fry the ginger-garlic paste till done.
• Add powders and fry again for 3 minutes.
• Finally, add the tomatoes and cook till very thick.
• Add salt to taste. Cool and bottle.