This is a pickle with tomato,Its easy and can be stored for 15 days too.
Tomatoes - 1 kg
Garlic (cloves from two medium sized garlic)
Salt to taste
Red Chilli powder-2tbsp
Turmeric Powder-1/2 tsp
Mustard seeds - 1/2 tsp
A pinch of hing(Asafoetida)
Firstly peel off all the garlic cloves and keep them aside.
Cut all the tomatoes into four halves.
Heat oil in a pan or kadai.Add turmeric powder and then add all the chopped tomatoes.Let the tomatoes cook on high flame for 5- 8 minutes.Keep stirring so that it does not stick to the base of the pan and get burnt.(it takes a while for the tomatoes to be cooked completely).
Cook on medium flame till the tomatoes get cooked completely and all the juice thickens up .
It should be of thick consistency for long lasting.
Once it is thick and you can see tomatoes are done completely add salt mix well and then turn off the flame.
Let it cool down and then add red chilli powder to it.
For the Tempering or Tadka
Heat oil in a pan.Add 1/2 tsp mustard seeds.once the seeds splutter add one red chilli,hing and then add the peeled garlic cloves.Fry them for a while untill they start changing colour.Turn off the flame and now add this tadka into the tomato pickle.
The pickle is ready and the salt or chilli powder can be adjusted according to individuals taste.