Instant Tomato Pickle❤️ Store for 6 months👍

Instant Tomato Pickle❤️
Recipe Instructions:
👉 Take 500g of tomatoes and rinse them in water. Wipe off with clean and dry cloth. Fan dry for few minutes. Take 50g of tamarind and clean it by removing seeds.
👉Chop tomatoes as cubes and add into a pan. Add tamarind Mix once and close lid for 2 minutes. Keep flame in medium. Open lid and keep stirring until tomatoes turns soft and mushy. Once tomatoes turn soft then flame off and cool down completely.
👉 Add 1 tsp of fenugreek seeds and 2 tsp of mustard seeds into a fry pan. Roast them until aromatic. Cool down and grind into fine powder.
👉 Add tomato mixture to a dry mixer jar. Add 1/4 cup salt, 1/2 cup of red chilli powder, 1/4 cup garlic cloves, 1 tsp of turmeric powder and ground fenugreek and mustard powder. Grind into slightcoarse paste. Check and Adjust salt in this stage.
👉Take a pan and heat 3/4 cup of ground nut oil . Add 1 tbsp Tampering seeds, 10 garlic cloves, 5 dry red chillies, 1/4 cup of curry leaves and 1/2 tsp of asafoetida. Don’t burn the tampering, flame off if it have much heat. Add Ground pickle and turn on the flame. Turn flame to low and Combine pickle in oil. Keep mixing for 2 mins and flame off.
👉Cool down completely and store in ceramic or glass jar. Store in refrigerator it will last upto 6 months. Use whenever you need!