Chilly powder 3 tsp
Methi seeds 2 tsp
turmeric 1 spoon
salt as per taste
oil 1/2 cup( since this is a pickle and not a chutney it does require oil and if oil is very less the pickle wont stand for a long time)
Wash and finely chop the tomato and separate the juice.
In a pan without adding oil fry mustard and methi seeds, once it cools, grind them to a fine powder and keep aside.
Now take a pan and add the oil once it heats add mustard, hing and turmeric, when you get the aroma add the tomato very slowly and mix it well, you can put all the tomatoes and then mix.
close the lid and cook on low flame for 10-15 mins, make sure to stir at regular intervals, so that the tomato pickle is not burnt.
When the water is completely absorbed and it comes to a thick consistency, add salt chilly powder and the ground methi and mustard powder and mix well.
Now keep it on high flame for 2-3 mins, mix well and turn off the flame.
Once the pickle comes to room temperature, transfer to an air tight container and refrigerate it.