Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.