I got this recipe from SAILUS KITCHEN.I made it little different from sailus recipe.This flavorful, tangy and spicy pickle works good with biriyani, idlis, dosas and roti etc..try it
1 1/2 kg tomatoes, wash, dry and slice
2 tbsp red chilli powder (I use 2 tbsp,u can adjust it )
1 tsp methi powder
1 1/2 – 2 tbsp salt
2 tbsp oil(I use less oil,u can use 3-4 tbsp)
1 tsp mustard seeds
pinch of methi seeds
15 fresh curry leaves
15 cloves garlic, slightly crushed
1 tbsp oil
Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 minutes. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.Towards the end of the cooking process as the oil separates, reduce heat and keep stirring till the oil separates completely (30 to 40 minutes). Turn off heat. Once cool completely , add salt and grind the cooked tomatoes and make a paste. Remove onto a vessel. Add chilli powd er and methi powder. Combine well.
In a pan, add 1 tbsp oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the curry leaves and saute for a few seconds . Add the crushed garlic stir it 1 minutes,now turn off the heat,and add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. Refrigerate it.