Take 3 kg of tomatoes, wash them thoroughly, and pat them dry. Remove the pedicles from all the tomatoes.

Take a deep pan, cut the tomatoes into medium pieces, and add them to the pan. (Pro tip: Remove any unwanted parts of the tomatoes and those that are not suitable.)

Add 1½ tbsp of turmeric powder and 3 cups of salt to the tomatoes. Mix everything very well, then let it rest for 2 days.

After 2 days, you will see water released from the tomatoes.

Now squeeze the tomato pieces and separate them from the juice.

Add 150 gm of tamarind to the tomato juice and mix it thoroughly. Sun dry the tomatoes and the juice for 2 to 3 days.

Add the tomatoes back to the juice. Mix everything very well and let it sit for 2 to 3 hours.

Grind the mixture into small batches, making a fine paste.

Add 6 tbsp of red chili powder to the tomato paste and mix it.

Add 3 tbsp of fenugreek-mustard powder to the tomato paste and mix it.

Heat a wok, add 3 cups of refined oil, and heat it. Then add 2 tbsp of mustard seeds and 1 tbsp of asafoetida. Turn off the flame and add 5 dry red chilis into the oil. Let it cool.

When the oil comes back to room temperature, add it to the tomato paste mixture and mix well.

Your tomato pickle is ready. Store it in a glass jar and enjoy this South Indian delicacy anytime.