Tomato Pickle at home

Red ripe tomatoes of winter are best for pickles. 
Only salt, garlic, tamarind and red chili powder are key ingredients of this pickle. 

PROCEDURE:
Soak tomatoes for overnight, now with a clean and dry cloth wipe out water and cut each tomatoes into four pieces.
Add salt in excess amount than required and turmeric and keep it untouched for 48 hours.
Now slowly remove the lid and to your surprise, you will find juice is extracted from tomatoes.
Slowly remove the tomatoes in a tray and dry them in scorching heat, under sun and allow it to dry.
Even the juice to be dried.
As the tomatoes are about to dry, collect them in mixer and grind them to paste, add juice and grind again, add red chili powder and grind.
Now in a wok add seasum / gingelly oil heat it well, as it gets heated up add mustard seeds, fenugreek seeds and garlic pods crushed.
Add the heated oil to pickle, check that oil should be adequate enough for the pickle.
Do not add water, not even a drop of it.
Preserve the pickle and serve with rice, paratha or rice.