Instant tomato meethi pickle

Ingredients

1 kg tomatoes 
1/4 cup  oil
3 tsp mustard seeds
1 tbsp meethi / fenugreek seeds to roast and grind
2 tsp roasted meethi seed to mix
about 10 curry leaves
1/4 tsp hing / asafoetida
1/4 tsp turmeric
a tsp tamarind pulp
1-1/2 tsp red chilly powder
3 tsp salt

Procedure

In a heavy bottomed pan,  roast fenugreek seeds and mustard over low-medium heat until  brown. Be careful not to burn. In a spice grinder, grind it to a fine powder when cooled and set aside.

Heat oil in a wide, heavy bottomed pan. When the oil is hot , drop in the mustard seeds. When they begin to splutter, sprinkle hing and toss in the curry leaves. When curry leaves stop spluttering, add turmeric quickly , you can also add garlic at this stage which is completely optional. In another pan add chopped tomatoes and the tamarind paste. Cook uncovered on high heat, stirring continuously until tomato is well cooked. Season with salt, sugar, and red chilly powder, stir well and continue to cook until the tomatoes mixture becomes homogeneous.

Finish off by sprinkling roasted and ground fenugreek/methi powder, and the tempering. Stir well and keep aside to cool. When completely cooled, transfer to a clean, dry glass jar with an airtight lid.

 Serve as an accompaniment for Dosa, Idli, chapati ,rice ,etc

You can also add sugar to adjust the sourness  of the tomatoes.