Method of Preparation :
Cut the tomatoes into 4 pieces. Add salt and stir well. Keep it for 1 hour. Salt will melt and become water by this time. Keep this salt water aside.
Heat oil in a pan and season the mustard. Add tomato pieces and saute well. After that add chilli powder, asafoetida powder and salt water kept aside. Allow to boil well. When the water completely evaporates and oil separates, add fenugreek powder and sugar. Remove from fire and allow to cool. Store the pickle in an air tight bottle.
Note : It will stay longer when stored in a fridge.
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