Ingredients

• 20 medium size tomatoes or 4 pounds
• 3 to 4 tsp chilli powder more or less according to your taste buds
• 2.5 tsp methi seeds/fenugreek seeds
• 3 tsp salt or salt to taste
• 1/4 tsp turmeric powder
• 1 TBSP grated ginger
• 2 marble size tamarind or 1 TBSP lemon juice
• For seasoning :
• 6 TBSP oil
• 1 tsp mustard seeds
• 1/4 tsp Hing/asafoetida
• 10 to 15 curry leaves

Instructions

1. Wash and dry the tomatoes. Finely chop these tomatoes.
2. Dry roast the methi seeds in a pan until seeds sputters and gives the nice aroma. When it cools completely, powder using a mortar -pestle or coffee grinder .
3. Chopped tomato and dry roasted methi seeds.
4. Now heat the oil in a big, heavy bottom pan on a medium heat. It is very important to use big pan. Once the oil is hot, add hing, mustard seeds, once the mustard seeds pops add curry leaves. Immediately add chopped tomatoes, grated ginger, and turmeric along with the tamarind. Mix it well.
5. Let it cook on high heat until the tomatoes are cooked.
6. Now reduce the heat to medium and add chilli powder, salt. Stir the mix and allow it to cook until all the water evaporates and you can see the oil in the sides. This is process takes almost an hour.
7. This minute you add the dry roasted fenugreek/methi seeds powder. Mix it well. Let it be on stove on medium low heat for a minute stirring continuously. Turn off the heat and allow it to cool.
8. The mouthwatering thokku/pickle is ready. Once it is cooled completely store it in a clean, dry jar. It will good for a week to 10 days.
9. Enjoy the thokku with hot rice and a spoon of ghee, as a side dish your meal or morning breakfast.

Notes