1 kilogram tomatoes, finely chopped,
400 grams oil,
50 grams ginger, finely chopped,
50 grams garlic, finely chopped,
2 tsp cumin seeds (jeera),
2 tsp turmeric powder (haldi),
1 tsp fenugreek seeds (methi dana),
25 green chillies (you can add more if you like spicy),
2 tsp red chilli powder,
Salt to taste,
1 1/2 cup vinegar.
Mix 1 tsp vinegar and half the quantity of ginger and grind it to paste. Then similary grind the garlic in a tsp of vinegar to paste and set aside. Then grind 12-13 green chillies with vinegar to paste and let that aside too.*
In a thick bottom pan, heat oil, add fenugreek (methi) seeds fry for a minute, then add cumin and fry for a minute, add red chilli powder and again fry for a minute, then similary put turmeric powder, garlic paste, ginger paste, green chilli paste all at an interval of a minute. Add remaining chopped ginger and garlic, let it fry and finally add the chopped tomatoes, salt and remaining vinegar, mix well. Sit continously till the water reduces and you see a layer of oil floating over this pickle. This is the sign when you come to know that the pickle is ready.
Remove from heat. This can be eaten hot, or cool it at room temperature and then store it in a container for around 7-8 days.
* NOTE: It is important that all these pastes are ground separately and even kept separately in different bowls.