What you'll need:
1 tsp Tamarind extract
3 tbsp Oil
1 tsp Red chilli powder
Salt to taste
1/4 tsp Fenugreek powder (I dry roasted fenugreek and then ground it)
1 tsp oil
3 curry leaves
1/2 tsp ginger-garlic paste (original recipe calls for garlic, but I'd this paste at home so I used that)
pinch of asafoetida
- Wash and wipe the tomatoes. Chop coarsely.
- In a big, non-reactive pan, add and heat sesame oil (I used ordinary oil that I use for cooking).
- Stir in tomatoes.
- Add red chilli powder, salt and tamarind pulp. Mix and cover the pot. Cook on high heat, stirring in-between for about 10 minutes. Tomatoes will be mushed down and you will be seeing lot of tomato juice trying to splash the counter-tops.
- Add the fenugreek powder. Reduce the heat to medium, partially cover the pot and simmer until the tomatoes become thick but spreadable like jam. It takes around 30 minutes.
- At this stage, fine-tune the balance and adjust salt and chilli levels to your liking. The next step will be adding the toasted ingredients.
- In a skillet, heat the sesame oil for tadka. Lower the heat to medium.
- Add the garlic paste first and then the curry leaves. Toast to pale gold color. Turn off the heat.
- Stir in asafoetida. Mix and immediately add the toasted skillet contents to the tomato pickle.
- Stir so that everything gets well combined. Simmer, uncovered for about ten minutes, gently mixing. I continued heating till it reached a consistency that I thought was how a pickle should be. It was almost dry. Turn off the heat and let the pickle cool. Do not cover the pot.
- Store the completely cooled tomato pickle in a clean glass jar with a tight lid.