Chop tomatoes. Heat oil in a big pan and add tomatoes, red chilli powder, salt and tamarind pulp. Cover and cook on high heat till tomatoes turn mushy. Reduce heat to medium and allow to cook till paste like. Add the methi powder now.
In another pan, heat the oil for seasoning and add all the ingredients and fry till golden. Add this to the pickle and stir well. Simmer for 10 minutes more (uncovered). Cool and bottle.