South Indian Tomato Pickle

Instructions

1. 1

   Wash the ripe tomatoes thoroughly and pat them dry with a clean cloth.

2. 2

   Chop the tomatoes into small pieces and set aside.

3. 3

   Heat the sesame oil in a pan over medium heat.

4. 4

   Add mustard seeds to the hot oil and let them splutter.

5. 5

   Add fenugreek seeds and asafoetida to the pan and sauté for a few seconds until aromatic.

6. 6

   Add the chopped tomatoes to the pan and cook until they become soft and mushy.

7. 7

   Stir in the red chili powder, turmeric powder, and salt. Mix well.

8. 8

   Continue to cook the mixture on low heat until the oil starts to separate from the tomatoes.

9. 9

   Add jaggery to the mixture and cook for another 5 minutes, stirring occasionally.

10. 10

    Once the pickle reaches the desired consistency, remove it from heat and let it cool.

11. 11

    Store the cooled pickle in a clean, dry jar. It can be refrigerated for longer shelf life.