Spicy, Tangy Tomato Thokku/Pickle

Wash the tomatoes and green chillies. Chop them roughly and puree in a food processor or blender to a coarse paste. Remove and keep aside in a bowl.

In a small saucepan, roast fenugreek seeds on low heat for a few seconds, add ½ teaspoon of hing and turn the heat off. Once it is cool, make a fairly fine powder. Keep aside.

Heat a large deep saucepan and add oil. Once the oil is hot, add the mustard seeds. As soon as the mustard seeds start to splutter and crackle, add the curry leaves and ½ teaspoon of hing.

Immediately, pour in the pureed tomatoes and green chillies along with turmeric powder, chilli powder and salt to taste. Give it a good stir and bring to a boil on high heat.

Once it comes to a boil, reduce the heat and fry on low heat, stirring occasionally. Simmer till most of the moisture is reduced and oil separates. Stir in the methi-hing powder, mix well and turn off the heat.

Let cool completely and store in a glass jar in the refrigerator for up to 3 to 4 weeks. Serve, spicy, tangy and delicious tomato thokku with idlis (steamed rice-lentil cakes), dosas (rice-lentil crepes), Indian flatbreads or in sandwiches.