Now take a blender, add the cooked tomatoes and grind into a coarse paste. Transfer the paste into a bowl, add Kashmiri chilli powder, grounded methi-mustard powder along with required salt. Combine everything well.
Heat a pan with oil on low flame, add mustard seeds, urad dal. When mustard seeds crackle add red chillies, curry leaves along with garlic pods and fry a minute.
Add the tomato paste to the pan and mix well. Cook for 5-10 minutes or until the oil oozes on the top. Turn off the flame. Allow it cool completely.
Store the tomato pickle in an airtight container and can keep in the fridge for up to 2months.