– Tomatoes – Gingelly oil – Mustard seeds – Turmeric powder – Red chili powder Medium spicy – Asafetida – Fenugreek seeds – to taste Salt
– Dry roast the mustard seeds and fenugreek seeds until golden brown and aromatic. Cool down and grind it into powder using a spice blender.
– Chop the tomatoes into large pieces. Earlier I have ground the tomatoes into a puree before making thokku. But I have found that to be very messy, as the pickle splatters a lot when cooking. So these days I use just coarsely chopped tomatoes and they cook down nicely.
– In a wide pan, heat the oil and add the mustard seeds and asafetida. Once the seeds splutters, add the chopped tomatoes. Then add the turmeric powder, red chili powder and salt.
– Let the tomatoes cook down in its own liquid. You will notice that the pickle liquefies as it cooks. – Stir every now and then and let the tomatoes cook and become semi solid.
– Once the tomato pickle has reduced well and has thickened to almost the right consistency, add the salt and mix well. Also, add the fenugreek powder and mix well. Let it simmer and then take it off the flame.
– Let it cool down completely and then store the tomato pickle in an airtight container.