Ingredients 

• 1kg tomatoes
• 2 tbsp Rock salt
• 1/2 tsp haldi
• 1/2 tbsp Methi seeds (yellow) 
• 10 or more curry leaves 
• 1/4 tsp Jeera
• 1/2 tbsp Mustard seeds
• 2 tbsp chilly powder
• 1/2 tbsp coriander powder
• 7-8 Red chillies
• Salt as per taste
• 1/2 tbsp Ready mix pickle masala
• 150-200 gms Refined oil

• Chop the tomatoes atleast 5 hrs before preparing the pickle. Add rock salt.
• Mix all the powder masala together except jeera, methi seeds, and mustard seeds. 
• First heat the vessel for 2 mins &add the required quantity of oil in it & heat it . 
• Then add methi seeds and stir till it becomes light brown in colour then add curry leaves.
• Fry the above till the chillies & the curry leaves became crisp. 
• Then add jeera & mustard seeds & then add in the tomatoes.
• Add in all the mixed masalas. 
• Cook the mixture till the tomatoes are cooked. 
• Add about 1/8 tsp of any preservative when the mixture is warm. 
• Let the oil come up and then put in a glass bottle for storage.