Instant Tomato Pickle

Fresh Tomato - 2 lbs
Oil - 2 tbsp
Tamarind - 2 tsp
Jaggery / Date Palm Sugar - 2 tbsp
Red Chili Powder - 1 tsp
Salt - 1 tsp
Methi / Fenugreek Powder -1 tsp (optional)
White Vinegar - 2 tbsp. (optional)

Oil - 2 tbsp.
Mustard Seeds - 1/2 tsp
Methi / Fenugreek Seeds - 1/4 tsp
Dried Whole Red Chili - 1
Curry Leaves - 10 (optional)
Garlic Cloves - 10, smashed in a mortar pestle

Heat a heavy bottomed pan and add the oil. Add the tomatoes and cook on high heat for a few minutes. Then reduce the heat, add jaggery and cook the tomatoes for around 20 to 25 minutes till they are completely cooked and oil begins to float on top. Remove from heat and add the dry tamarind, red chili powder, salt and methi powder. Mix well. If desired, you can also add 2 tbsp. of white vinegar. If you want a smooth paste, you can cool and run this mixture in the blender. I wanted some texture, so I left it as it is.

Heat a small pan and add 2 to 3 tbsp. of oil. Add mustard seeds, methi seeds, curry leaves, whole red chili and garlic cloves. Cook till the cloves slightly change color and curry leaves get crunchy.

Remove from heat and add this to the tomato mixture. Mix well, cool completely, transfer to a clean glass jar and refrigerate. Goes well with dosa and parathas. Should stay fresh in the fridge for a month.