Prepare the spice mix: Heat a dry pan over low heat. Add fenugreek seeds - 1 tsp, mustard seeds - 1 tsp, fennel seeds - 1 tsp, and cumin seeds - 1 tsp. Dry roast slowly, stirring continuously, until the spices become aromatic and the mustard seeds begin to crackle. Do not over-roast.

Cool and grind: Transfer the roasted spices to a plate and allow them to cool completely. Grind them into a coarse powder and set aside.

Cook the tomatoes: In the same pan, heat 1 tablespoon of mustard oil over medium-low heat. Add the roughly chopped tomatoes - 1 kg and mix well.

Soften the tomatoes: Cover the pan and cook the tomatoes over low heat for 7–8 minutes, stirring occasionally. The tomatoes will release their natural moisture and become soft.

Add tamarind and jaggery: Once the tomatoes are soft, add tamarind pulp - 2 tbsp and jaggery - 2 to 3 tbsp. Mix well and continue cooking over low heat.

Cook until thick: Do not add any water. Continue cooking until the excess moisture evaporates and the tomato mixture becomes thick. This step is important for the texture and shelf life of the pickle.

Cool the mixture: Turn off the heat and allow the cooked tomato mixture to cool completely to room temperature.

Blend: Transfer the cooled tomato mixture to a blender. Add red chili powder - 1 to 2 tbsp and salt. Blend until smooth, or leave slightly coarse if you prefer a textured pickle.

Heat the mustard oil: Heat the remaining mustard oil - 1/2 cup in a clean pan until it reaches its smoking point. Reduce the heat to low before adding the tempering ingredients.

Add the lentils and mustard seeds: Add chana dal - 1 tbsp, urad dal - 1 tbsp, and mustard seeds - 1 tsp. Allow the mustard seeds to crackle and the lentils to become lightly golden.

Add aromatics: Add the dried red chilies - 2 to 3, curry leaves - 1 sprig, and a pinch of asafoetida. If using garlic, add the 4 - 5 garlic cloves and sauté lightly until aromatic.

Add the tomato mixture: Carefully pour the blended tomato mixture into the tempering. Be cautious, as it may splutter when it comes into contact with the hot oil.

Add the roasted spice mix: Add the coarse roasted spice powder prepared earlier. Mix everything thoroughly so the spices and tempering are evenly incorporated.

Cook briefly: Cook the pickle over low heat for a few more minutes, allowing all the flavors to come together. Taste and adjust salt, chili powder, or jaggery if needed.

Cool completely: Turn off the heat and allow the pickle to cool completely before transferring it to a storage jar.

Store: Transfer the cooled pickle to a clean, completely dry airtight glass jar. Store it in the refrigerator for longer shelf life.