Ripe Tomatoes - 4lbs
Tamarind - small lemon size ball
Chilli powder - 2 table spoons
Methi powder - 1 spoon
Mustard Powder - 1/2 spoon
Oil- 2 table spoons
Oil - 2 spoons
mustard seeds - 1/2 spoon
Cumin Seeds - 1/2 spoon
urad dal - 1/2 spoon
chana dal - 1/2 spoon
Garlic - 4-5 cloves, cut in half
Curry leaves - 1 sprig
Heat 2 tablespoons oil in thick bottomed pan, Add tomato pieces.
Fry until all the liquid is evaporated and oil separates from tomatoes.
Add Tamarind, Turn off heat. let it cool.
In the blender, Place tomato paste with tamarind, salt, chilli powder, methi and mustard powders, salt and blend until smooth.
In a small pan, heat 2 spoons oil for seasoning. add all the ingredients from seasonings, fry for 5 mints. Let it cool and add to the pickle. mix well.
Store in a bottle, good for 3months when in refrigerator.