Ingredients:

Tomatoes -2lbs
Tamarind-100gms
Fenugreek seeds-2 spoons
Mustard seeds-4spoons
Salt as needed
Red chilli powder-2spoons
Hing-1 pinch
Turmeric-2pinch
Garlic-3 pieces
Cocunut Oil-1 small cup

Preparation Method:

Take a big pan and place the cut tomatoes (no oil)
Boil them still they become soft (place lid for 15 mins then remove it)
Meanwhile take other bowl and boil the tamarind with some water (10 mins)
Make a pulp with tamarind
Check tomatoes not have water in it
Pour the tamarind pulp into tomatoes and mix well
Add turmeric,chilli powder and salt to the tomato pulp then mix it
Take a small pan and dry fry fenugreek seeds and mustard seeds for 5 mins
Grind it as powder and keep aside
Heat the oil in separate pan and add mustard seeds (2spoons) , hing, garlic (keep until mustard pops)
Add these tampering to the tomato pulp and mix thoroughly
Finally add 1-2 spoons of mustard, fenugreek powder to the tomato pulp and mix it
Cool it for 30 mins and can store it in airtight container

Tomato pickle