Ingredients :

1. Tomato - 750 gms
2. Mustard seeds powder(Dry roast mustard seeds and grind it into fine powder) - 4 tsp
3. Methi powder(Dry roast methi seeds and grind it into fine powder) - 2 tsp
4. Chilly powder - 6 tsp
5. Asafoetida - 1/4 tsp
6. Salt to taste
7.  Tamarind - small lemon sized

Seasoning:

1. Oil - 10-12 tbsp
2. Mustard seeds -  1/2 tsp

Method :

1. Chop tomatoes into medium sized pieces.
2. Heat 5-6 tbsp of oil in a kadai , add chopped tomatoes ,1/4 tsp salt ,tamarind (small lemon sized) , fry for a minute and cover the kadai with a lid until tomatoes become soft and properly cooked.
3. Turn off the flame, allow the cooked tomatoes and tamarind to cool down completely.
4. Grind tomatoes with tamarind into fine paste without adding water.
5. In a pan, heat 5-6 tbsp of oil, add mustard seeds. When it splutters, add asafoetida, tomato-tamarind paste and fry for 2-3 minutes .Then add salt, chilly powder, mustard seeds powder and methi seeds.
6. Cook until the oil leaves the side of the pan.

Tomato pickle can be stored in air tight container for 4-5 days.Pickle tastes awesome with hot rice, dosa, chapathi and roti.