Tomato Pickle (Method 1)

When I was in India my mom did quick tomato pickle. Tasted very good and it can go well with lot of dishes. This is simpler version then my mums normal one. It can last for about 10 days outside 2 weeks in the fridge.
Tomatoes - 4
Garlic - 10-15 Pods (peel and cut into small pieces)
Mustard Seeds - 2 teaspoon
Oil - 7 tablespoon
Asafoetida - 1/4 teaspoon
Fenugreek seeds - 1/4 teaspoon
Red Chilli powder - 2 - 3 tablespoon (adjust to your spice level)
Jaggery - 1 teaspoon

Cut the Tomato into bigger junks and make the puree using mixier

Heat the kada and add oil. When the oil is hot add mustard seeds,fenugreek seeds and asafoetida. When it start to pop add Garlic. Fry for 3 mins till Garlic is in light brown color
Pour the tomato puree. Let it boil for 5 mins. Add Sambar powder and salt. Mix well. And let it boil for another 12-15 mins in medium flame. Add Jaggery and mix well. Reduce the flame to low. Let it boil for another 15-20 mins or till all the oil separate out from the gravy. Stir in very often

Store it in air tight container and enjoy it with idli, Dosa, Chappathi or rice