Hot pickle recipe from my mom's kitchen...
Chop tomatoes. Add tomatoes to a deep dutch oven type pan. Cook on medium heat until the tomatoes become soft and most of the water from tomatoes is evaporated. Mix in regular intervals so that tomatoes don't burn when they start thickening. Turn off the stove when it gets to pickle consistency.
Add red chilli powder, salt, cumin powder and methi powder to taste.
For tadka: Heat oil ( As it is a pickle, it needs lot of oil) and add cumin and mustard seeds, urad dal, dry red chillis, curry leaves, ginger garlic paste(about 1 tsp per cup of pickle).
Saute until the ginger garlic paste is browned and add it to the pickle. Mix well and cool it down.
Store it in the fridge in an air tight jar. This pickle will stay upto 1 month. Serve with idli, dosa, paratha, rice etc.
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