Ingredients
1 oz oil
7.5 cups chopped tomatoes
1 oz of tamarind pulp
1 oz of red chilly powder (1/8 cup)
1/4 cup of salt (If using iodised salt, use a couple of teaspoons less)
1/2 tbsp fenugreek powder

For Tadka
1 tbsp oil
Few curry leaves
5 garlic cloves sliced
1/8 tsp asafoetida

References
Recipe Source : Mahanandi

Notes
For fenugreek powder, I normally dry roast the fenugreek seeds and pound using a mortar and pestle.

Method
Heat oil in a pan and add the chopped tomatoes.

Add the tamarind pulp, salt and chilly powder.

Cover the pot and cook on high heat for about 30 minutes stirring now and then.

After around 30 minutes, see how it is beginning to thicken up.

Now add the fenugreek powder and reduce flame to medium. Cover the pot partially and cook until the tomatoes thicken up to a jam like consistency.

It took around 1 hr for it to thicken up for me due to the large water content in my tomatoes.

Heat a tbsp of oil and add the garlic first.

Then add the curry leaves.

Toast for a minute or so until the garlic turns to a pale gold color. Turn off the heat. Add the asafoetida to this tadka.

Add the tadka to the pickle.

Mix well and leave it uncovered for it to cool.