this is completely my mom's recipe and she makes all her pickles so well.a pickle that can be eaten with any of your dosas or idlis.just store them and use it whenever required.
Ingredients
vegetarian 1 servings
1 kg tomatoes
150 g tamarind
200 g red chili powder
1 tbsp turmeric
100 g salt or to taste
300 ml gingely oil
2 tbsp mustard seeds
2 tbsp fenugreek
for seasoning
4 tsp mustard
4 tsp jeera
10-15 whole red chillies
curry leaves
20 pods crushed garlic with the skin(optional)
2 tsp hing
Directions
Cut the tomatoes into small pieces and place it on a large bottomed kadai and stir fry on high.
Meanwhile clean tamarind well without seeds and fibre and soak in boiling water and make into a thick puree pulp by putting into blender.
Keep frying the tomatoes so that all the moisture is absorbed ensuring it doesnt get burnt.
Mix in the tamarind puree also and allow it to boil well till its all thick and dry
Mix in the red chilli powder,turmeric and salt
Now in another kadai heat oil and season with all given ingredients.and also add the hing and pour it over the tomato and tamarind mixture
Dry roast the fenugreek and mustard seeds and grind them to a powder and sprinkle the powder over the pickle and stir well.