Make sure all your ingredients are dry and moist free. Wash tomatoes under running water and leave them aside to dry.
Soak the tamrind in luke warm water, clean it and sieve. Dry roast the fenugreek and mustard seeds in low flame the cool it and grind it.
Now chop the tomatoes keep aside. Preheat a pan with oil then add chopped tomatoes, turmeric powder and salt.
Mix very well in medium flame until it turns mushy and tomatoes should thickens.
Now add the tamrind Pulp and balance the taste of tamrind according to your taste.
Mix and cook for 5 minutes until the mixture bubbles up very well.
Now when its cool add red chilli powder, salt, mustard and fenugreek powder and mix very well.
Now for tempering heat a pan add oil the add mustard seeds, fry till they splutter. Next add chana and urad daal , asafoetida , fry for few seconds.
Now add red chilli and curry leaves , saute for few seconds. Then pour the tempering in the tomato pulp.
Combine very well, cool it down and transfer the pickle into a sterlize bottle jar. Our delicious tomato pickle is ready.
Tip: use only clean and dry spoon, when preparing use only dry utensils, cover the lid after every use.
