Ingredients:

• Tomatoes – 3 (roughly chopped)
• Fenugreek powder (Vendayam) – 1 tsp
• Hing/Asafoetida powder (Perungayam) – 1/2 tsp
• Mustard seeds – 1 tsp
• Dry red chillies – 2
• Red Chilli Powder – 1 tbsp
• Salt – to taste
• Oil – 4 tbsp

Method:

Grind the tomatoes to a puree in a blender. In a pan, heat the oil and then splutter the mustard seeds and then add dry red chillies. Then, add the tomato puree and fenugreek, hing powders, chilli powder and salt and allow the mixture to boil. When the oil comes out on top, the pickle is ready.
Miscellaneous:

• Tips: This pickle goes well with idlis, dosas or upmas. Can be stored in the refrigerator for up to a week
• Cooking Time: 20 min
• Cuisine: Indian