Spicy Tomato Pickle

1Wash and dry the tomatoes. Cut them into small cubes.

2Heat mustard oil (1 cup) in a pan until it smokes, then let it cool down slightly.

3In a separate pan, dry roast the mustard seeds (2 tbsp), fenugreek seeds (1 tbsp), and cumin seeds (1 tbsp) until fragrant. Grind them into a fine powder.

4In the same pan, add chopped ginger (¼ cup) and garlic (¼ cup). Sauté until golden brown.

5Add the ground spice mix, turmeric powder (1 tbsp), red chili powder (1 tbsp), paprika (1 tbsp), and asafoetida. Mix well and cook for 2 minutes.

6Add the tomatoes, jaggery (½ cup), and vinegar. Cook on medium heat until the tomatoes soften and the mixture thickens, stirring occasionally.

7Once the pickle reaches a desired consistency, season with salt and cook for another 5 minutes.

8Turn off the heat and let the pickle cool completely before transferring it to a clean, dry jar.

9Store in a cool, dark place for a day before consuming. The flavors will intensify over time.

10Enjoy the spicy tomato pickle with your favorite dishes!