Fenugreek Powder – Dry roast fenugreek seeds in a pan and powder it. Keep it aside.
Wash and wipe tomatoes dry.
Cut it into 8 pieces, add turmeric powder, salt, tamarind and leave it overnight.
Take the tomato pieces separately with a slotted ladle and dry the tomato pieces and the tamarind separately in the sun for 6-7 hours.
After that, grind the sun dried tomatoes and the tamarind together in a blender without adding water. Keep it aside.
Heat oil in a kadai, add mustard seeds, asafoetida, crushed garlic (if you are adding), when mustard splutters, add the ground sun dried tomatoes + tamarind paste.
Saute for a few seconds, add chilli powder and fry on medium flame until oil separates.
After it cools, store it in a sterilized glass bottle and refrigerate it.
Points to be noted
I strongly advise you to use sesame seed oil/gingelly oil for all pickles in general.
Adjust salt and chilli powder to suit your taste. Use of crystal salt is advisable.
More Tomato Recipes from Padhuskitchen