this will go good with rice and also can be taken with chapatis, idlis and dosas
Ingredients
vegetarian 4 servings
1/4 kg hybrid tomatoes
1 tbsp mustard seeds
1 tsp methi seeds
1/2 tea spoon sugar
a pinch of hing
6-7 red chillies
a lemon sized tamarind
salt to taste
Directions
First in a kadai pour 2-3 drops oil and roast red chillies, mustard and methi and grind to a dry powder in mixie.
Then add about 2 tbs spoons of oil and when heated add few mustard seeds, jeera seeds and a pinch of hing and then add finely chopped tomatoes and cook till it softens.
now make a thick paste of tamarind and add to the cooked tomatoes, then add the ground masala powder, salt as per taste and 1/2 tea spoon sugar and stir till the oil leaves the pan.
this pickle can be stored outside for 1-2 days and in refrigerator for about 3-4 days.