Rinse the ripe tomatoes under running water, pat them dry using a kitchen towel. Next chop the same in to big chunks.

Soak the tamarind in little water for about 15 minutes.

Take the tomato chunks and soaked tamarind in a mixer, whip them together to fine puree.

Heat a pan adding sesame oil, mustard seeds and hing. As the seeds splutter pour the tomato plus tamarind puree. In medium flame cook it covered for about 10 minutes.

Heat a seasoning pan adding mustard seeds and fenugreek together. Dry roast them with constant stirring till fenugreek turns little brown. Powder them together using mortar and pestle.

Now the tomato puree would have reduced to thick sauce consistency. Add mustard plus fenugreek powder (from above step), red chilly powder, turmeric powder and salt.Combine everything well and continue cooking 15 more minutes or till the pickle thickens. It took almost 40 minutes for me to get the pickle like consistency.

Spicy, tangy tomato pickle is ready to serve with curd rice.