Preparation time: 10 min
Cooking time: 30 min
Serves: 2 cups

Ingredients: (measuring cup used = 240ml)

1. 8 medium sized tomatoes
2. 4 tsp mustard seeds
3. 5 tsp cumin seeds
4. 1/4 tsp fenugreek seeds
5. 3 - 5 tsp red chili powder (as per your spice level)
6. 4 tsp salt (or as per your taste)

Ingredients for tempering:

1. 8 tsp cooking oil
2. 1/2 tsp mustard seeds
3. 1/4 tsp asafoetida
4. 7 - 8 curry leaves

Instructions for making tomato pickle:

1. Wash and wipe the tomatoes using a dry cloth. Make sure that there is no water content.
2. Cut them into big pieces.
3. In a frying pan dry roast 4 tsp mustard seeds, 5 tsp cumin seeds and 1/4 tsp fenugreek seeds until splutters.
4. Wait until cool and transfer into a dry mixie jar. You can also crush them using a mortar and pestle.
5. Dry grind until fine powder and set it aside.
6. In a deep frying pan prepare tempering using oil, mustard seeds, curry leaves and asafoetida powder.
7. Add in chopped tomatoes and give a quick mix.
8. Add in ground spice powder, red chili powder and salt.
9. Mix well for a minute under medium flame.
10. Next allow it to boil under medium flame for about 15 - 20 minutes by stirring occasionally and then switch off the stove. Once it is cool store it in an airtight container. Optionally you can add lemon juice if you want a sour pickle but add only when the pickle is cool. This pickle stays good for months if you cook it for more time and make it dry. Otherwise either store it in the refrigerator or finish it before 2 - 3 days.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.