500 Grams chopped tomatoes
6 tbsp. red chili pow (adjust to suit your taste)
1 tsp. turmeric pow
80 Grams tamarind (adjust to suit your taste, discard the pulp)
¾ to 1 tbsp. methi seeds (fenugreek)
1 tsp. mustard seeds (optional)
2 tbsp. oil for frying tomatoes
Salt as needed
90 ml oil (mustard or peanut or sunflower)
1 sprig curry leaves
1 tsp. mustard
6 cloves of garlic (sliced)
1 red chilli deseeded
Pinch of hing
NOTE: I have used 240 ml cup
. Wash tomatoes under running water and leave them aside to dry.
. Soak tamarind in enough warm water to immerse it. (boiled & cooled water)
. Dry roast fenugreek seeds on a low flame till they emit a nice aroma. if using mustard add them and fry just for a minute and set aside to cool.
. Powder the roasted fenugreek seeds and mustard.
. Chop tomatoes and fry them with salt and turmeric in a non-stick on a medium flame till they turn mushy and the pulp should thicken.
. Squeeze the tamarind fully and filter it to remove the impurities. Add this to the cooked tomatoes. Adjust the tamarind to suit your taste.
. When the mix cools down completely, add chili powder, salt, fenugreek and mustard powder to this mixture and mix well.
. Heat a pan with 2 tbsp. oil, add mustard, fry till they splutter, add garlic and fry till they turn aromatic, add red chilies and curry leaves.Fry them until they turn crisp
. Pour rest of the oil (60 ml) to the tomato pickle along with the seasoning and mix well.
. To the seasoning, 1 tbsp. channa dal and urad dal can be added and fried till golden, it imparts a good aroma to the pickle.
. They soak in the pickle and eventually taste tangy. Adding them is optional. Not everyone may like this, if you wish use them.