10-12 green tomatoes ( clean and pat dry)
2 tsp ginger/garlic paste
3/4 tsp mustard seeds
1/2 tsp fenugreek seeds
1/4 tsp asafoetida
1/2 cup chilli vinegar
1/2 tsp turmeric pd
1-2 tsp red chilli pd ( adjust)
salt as req
1/2 cup sesame oil



Cut tomatoes to small pcs
Heat sesame oil in a saucepan
Add mustard seeds, then fenugreek seeds and then asafoetida
Add tomato pcs, turmeric pd, ginger/garlic paste, vinegar and salt n cook on med high till oil separates
Add red chilli pd and cook till u get a rich red colour
Remove cool well and bottle pickle
Stays long if refrigerated immediately