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.