Tomato Thokku (South Indian Tomato Pickle)

Steps

1. 1
   Wash and chop the tomatoes, place in a pot with washed tamarind and 1/4 cup sesame oil, then mix well.
2. 2
   Cover and bring to a strong boil, then simmer on low heat for about 20 minutes until the tomatoes soften.
3. 3
   In another pan, dry roast cumin, fenugreek seeds and mustard seeds over low heat until they darken and the mustard seeds start to crackle, then turn off heat and let cool.
4. 4
   Add the roasted spices to a blender along with salt, chili powder, turmeric powder and half of the peeled garlic, then blend into a fine paste.
5. 5
   Once the tomato-tamarind mixture is soft, add it to the blender as well and blend into a paste, then set aside.
6. 6
   Heat a pan with 200ml water and some sesame oil; once hot, add mustard seeds, cumin seeds, urad dal and peanuts, and sauté briefly.
7. 7
   Add the dried red chilies and the remaining peeled garlic, continue to sauté.
8. 8
   Mix in turmeric powder, then add a generous amount of sesame oil (which helps preservation), followed by curry leaves and sauté.
9. 9
   Add the blended tomato paste into the pan and mix thoroughly with the seasoning.
10. 10
    Cover and cook on low heat until the oil separates, stirring occasionally with the lid open to prevent burning.
11. 11
    Once the oil has fully separated and the mixture becomes thick and dry, it's done; let it cool before storing in an airtight glass jar.
12. 12
    Stored in the refrigerator, it can last about three months without spoiling; enjoy with rice, idli, dosa or chapati.