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Tomato Pickle 
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Ingredients
Tomato : ½ kilo
Tamarind : a small ball
Fenugreek : 1 tsp
Mustard : 2 tsp
Chilli powder : 1 tbsp
Coriander powder : 1 tsp
Salt : as needed
Asafoetida : as needed
Gingelly oil : ¼ litre
Method
Boil tomatoes and remove the skin.
Grind tomato and prepare puree.
Soak tamarind water and prepare extract.
Heat oil in a frying pan.
Add mustard, fenugreek, asafoetida and fry.
Add tomato puree.
Add chilli powder, coriander powder, salt and fry well.
When the oil separates from the contents, remove from the stove.
Note: This recipe is taken from the book "Arusuvai Foods 60" by R Mala published by Manimekalai Persuram
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