• 1/2 Kg tomatoes
• 150 gms dry red chillies (Chilli Powder)
• 2 Inches of chopped ginger
• 1 cup chopped garlic
• Tamarind- 2 lemons size  
• 1 tea spoon mustard seeds
• 1 tea spoon fenugreek
• 1 1/2 cups oil
• Salt to taste.
• For seasoning: 1 tbsp- Mustard Seeds, Curry Leaves, Asafoetida-3 pinches

1. Slice the tomaotes and boil in thick bottom vessel. Add salt while boiling.
2. Boil till tomatoes are cooked properly and it thickens. Stir occassionally.
3. 5 min. before switch off the stove add tamarind and Chilli Powder and mix it.
4. Mean while, roast mustard seeds and fenu greek seeds and make into powder.
5. After tomatoes  cool down, grind in a mixer/grinder with ginger and 1/4 of the garlic.
6. Heat the oil in a pan and add asafoetida, mustard, remaining garlic, curry leaves and mustard-fenugreek powder.
7. Fry for 2 minutes on low flame and then add the grinded mixture.
8. and fry well for over 10-15 minutes.
9. Stir continuously as the mixture comes to a boil.
10. When the pickle is almost done, the oil begins to float on the top.
11. Take it off the heat and let it cool.
12. Store in a clean bottle.

Tips

• Instead of boiling, tomatoes can be dried in sun and can be used to preserve for more days