Ingredients :
- Ripe tomatoes-1 kg
- Red chilli powder-2 dsp
- Salt-to taste
- Gingelly oil-100 gm
- Fenugreek powder-1 tsp
- Mustard-1 tbs
- Sugar-1/4 tsp
- Asafoetida powder-1/2 tsp
Method :
- Cut the tomatoes into 4 pieces. Add salt and stir well. Keep it for 1 hour.
- Salt will melt and become water by this time. Keep this salt water aside.
- Heat oil in a pan and season the mustard. Add tomato pieces and saute well.
- After that add chilli powder, asafoetida powder and salt water kept aside.
- Allow to boil well. When the water completely evaporates and oil separates, add fenugreek powder and sugar. Remove from fire and allow to cool.
- Store the pickle in an air tight bottle.
