Ingredients:
Tomatoes - 1/2 kg
Red Chilli Powder - 1 cup
Oil - 5 table spoons
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Tamarind - Big Lemon Size
Salt - 1 cups
Turmeric : A pinch
Ginger Garlic Paste : 3 tsp ( freshly prepared )
Cumin Seeds : 1/4 tsp
Method:
- Wash the tomatoesand chop them in to medium size pieces.
- Heat one table spoon oil, add tomato pieces, tamarind and turmeric powder.
- Fry on medium flame.
- Stir it constantly until the mixture is very thick.
- Now the tomatoes will be soft and almost dry.
- Later, turn off the heat.
- Keep aside for cooling and mash it.
- Heat oil in another pan.
- When the oil is hot add mustard seeds and cumin seeds.
- Once they pop, add ginger garlic paste and fry for a minute.
- Turn off the heat.
- Keep it for cooling.
- After cooling add red chilli powder, salt, cumin powder and mix well. Then add mashed tomato mixture.
- Mix very well.
- Store it in a dry glass jar.
- It is very tasty with rice, chapati and bread.
- Pickle can be preserved for more than one month.
- If kept in the freezer it will be tasty for 2-3 months.
