Tomato pickle

Cut tomatoes into 1 inch cubes

Add the turmeric powder & crushed rock salt to it

Mix well & keep aside for 24 hours

After a day, the tomatoes release water

Add the tamarind, mix well and again let it sit for a day

The tamarinds would soften up

Next day, smash everything together

Add the mixture little by little to the blender & blend it roughly to form a pure

Add the puree to a large bottomed pan along with the red chili powder

Mix well

Let that fry

Meanwhile, dry roast fenugreek seeds and grind them to a coarse powder

To another smaller pan, add 1tbsp oil and heat up

Add the mustard seeds & asafoetida (hing)

Once that crackles, add it to the tomatoes on the pan

Also add the remaining oil and fenugreek seeds (methi) mixture

Let it cook for

Keep stirring completely, taking care of the sides

Do so every 5 or 10 minutes

As the oil starts to come out, add the jaggery / sugar & mix well

You'll have to keep cooking until the mixture is reduced and looks solid

It takes around 45 minutes - 1 hour

Once that is done, switch off the flame

Add vinegar and sodium bicarb (baking soda) as preservatives and mix well

Store in a sterilized, air tight jar