Ingredients:

• 4-5 ripe tomatoes, diced
• 1/4 cup oil (mustard oil or vegetable oil)
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon asafoetida (hing)
• 1 tablespoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• 2 tablespoons vinegar
• Salt to taste

Instructions:

1. Heat the oil in a pan over medium heat.

2. Add the mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds. Sauté for a minute or until the seeds start to splutter and release their aroma.

3. Stir in the asafoetida (hing) and sauté for another 30 seconds.

4. Add the diced tomatoes and cook on medium heat, stirring occasionally, until they become soft and start to break down. This will take about 10-15 minutes.

5. Reduce the heat and add the red chili powder, turmeric powder, and salt. Mix well and continue to cook for another 5 minutes.

6. Stir in the vinegar and cook for an additional 5 minutes until the pickle thickens and the oil starts to separate from the mixture.

7. Turn off the heat and allow the tomato pickle to cool to room temperature.

8. Transfer the pickle to a clean, dry, and airtight glass jar or container.

9. Store the tomato pickle in the refrigerator. It can be enjoyed for several weeks.

This tangy and spicy tomato pickle is a versatile condiment that pairs well with various Indian dishes like rice, roti, paratha, or even as a side for snacks. Adjust the level of spiciness according to your preference and savor the rich flavors of this homemade tomato pickle.