Tomato Pickle

Ingredients

Tomatoes - 8-10

Tamarind Pulp - 1 tsp

Red Chilli Powder - 2 tblsp

Turmeric Powder - 1/4 tsp

Fenugreek Powder - 1/2 tsp

Mustard Powder - 1/2 tsp

Salt - 2 tblsp

Oil - 2 tblsp

For Seasoning

Oil - 2 tblsp

Mustard Seeds - 1 tsp

Curry Leaves - 2 sprigs

Asafoetida - 1/4 tsp

Method

1. Wash the tomatoes, dry it well with a clean kitchen towel and chop it. It is very important

for the tomatoes to be dry.

2. Heat oil in a big vessel and add the chopped tomatoes, tamarind pulp and salt to it. Cover the vessel and let it cook for half an hour till the tomatoes get completely mashed up.

3. Keep stirring to avoid it from getting burnt at the bottom. You have to be careful as

there will be lot of splattering. 

4. Add the turmeric powder, chilli powder, fenugreek powder and mustard powder to this.

5. Mix well and simmer till most of the liquid evaporates. Keep stirring at regular intervals.

6. In the meantime, heat the oil for seasoning in another small pan and add the mustard seeds, curry leaves and asafoetida.

7. Add this to the pickle and mix everything. Cook for another few minutes till the oil separates from the pickle.

8. Let it cool completely before storing it in bottles or jars. You can refrigerate it or store it

outside.