Step 1: Cook Tomatoes and Tamarind

Heat 3 tablespoons of oil in a wide pan. Add 1 kg of finely chopped ripe tomatoes and a handful of tamarind. Mix well. Cook for about 15 minutes until the tomatoes become mushy and release their moisture. There's no need to add extra water at this stage. Add 2 teaspoons of rock salt and mix thoroughly. Continue cooking until the tomatoes are completely cooked down.

Step 2: Cool and Grind Tomato Mixture

Once the tomato mixture is fully cooked, turn off the stove and transfer it to a bowl. Allow it to cool down completely. Once cooled, transfer the mixture to a mixer jar and grind it into a smooth paste. Do not add any water during grinding.

Step 3: Dry Roast and Grind Spices

In a small pan, add 2 teaspoons of fenugreek seeds and 3 teaspoons of mustard seeds. Dry roast them on low flame, stirring continuously, until the mustard seeds start to splutter. Then, add 2 teaspoons of cumin seeds and continue roasting until fragrant. Next, add 20 garlic cloves and a few curry leaves, and sauté until they are well roasted and the curry leaves are crisp. Transfer the roasted spices to a plate and let them cool completely. Once cooled, transfer them to a mixer jar and grind into a slightly coarse powder.

Step 4: Prepare Tempering and Combine

In a wide kadai, heat 1/2 cup of oil. Add 2 teaspoons of chana dal, 2 teaspoons of urad dal, and 1 teaspoon of mustard seeds. Roast until the dals turn golden brown and the mustard seeds splutter. Add 1/4 teaspoon of asafoetida powder, 3 red chillies (cut in half), and a few curry leaves. Sauté for a few seconds. Immediately add the ground tomato-tamarind paste to the tempering. Mix everything well and let it boil for about 20 minutes until the raw smell of the tomatoes dissipates.

Step 5: Add Remaining Spices and Finish Pickle

After the tomato paste has boiled for about 10 minutes, add 1/2 cup of water and mix. Then, add 2 teaspoons of salt, 1 teaspoon of turmeric powder, and 3 teaspoons of red chilli powder. Mix thoroughly until all the spices are well incorporated. Add the freshly ground spice powder from Step 3 and mix again. You will notice the color and flavor of the pickle changing. Add 3 more tablespoons of oil and mix well. Continue to cook for another 20 minutes, stirring occasionally, until the oil separates beautifully from the pickle and it achieves a rich, deep red color. Turn off the stove and let the pickle cool completely.

Step 6: Store and Serve

Once the tomato pickle has cooled completely, transfer it to a clean, airtight jar. You can store it in the refrigerator for up to 2-3 months. Serve this delicious tomato pickle with steamed rice, idlis, dosas, curd rice, or chapatis for a burst of flavor.

• Ensure tomatoes are ripe for best flavor and texture.

• Do not add water while grinding the cooked tomatoes to maintain the pickle's consistency and shelf life.

• Store the cooled pickle in an airtight, sterilized jar in the refrigerator for up to 2-3 months.

• Adjust the amount of red chilli powder to suit your spice preference.

• For a slightly different flavor, you can add a pinch of jaggery to balance the tanginess.