Made using fresh, ripe tomatoes, methi seeds, garlic and essentially even tamarind, Andhra Style Tomato Garlic Pickle pops us your palate with awesomeness.
Heat vegetable oil in a karahi / pan.
Add the tomatoes and cover and cook for 20-25 minutes until tomatoes become mushy.
Heat sesame oil in another karahi / pan.
Once the oil is hot, add mustard seeds, fenugreek seeds, garlic, curry leaves and dry red chillies.
Fry for a minute until garlic turns slightly brown.
Pour the tempering over the tomatoes.
Add Kashmiri red chilli powder and salt and mix well.
Cook for another 10-15 minutes.
Keep mashing the tomatoes with the back of a ladle.
Add tamarind and jaggery and cook for another 10 minutes.
Remove the pan from heat.
Cool the pickle.
Transfer it in a clean glass jar.
Refrigerate for up to 7 days.