Hot and Sour Tomato Pickle


  • 1 lb. green tomatoes(Red ones can be used too)
  • 15-20 red chillies
  • 1 cup chopped ginger
  • 1 cup chopped garlic
  • 2 cups vinegar
  • 1 tsp turmeric
  • 1 tbsp mustard seeds
  • 1 tsp fenugreek
  • 1 1/2 cups oil
  • Salt to taste


  • Slice the tomatoes, smear turmeric and salt on them and soak them in 1 cup vinegar.Leave for about 2 hours.
  • Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
  • Heat the oil and add the remaining mustard.
  • When the mustard crackles, add the fenugreek.
  • Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
  • Add the tomatoes and the remaining vinegar.
  • Stir continuously as the mixture comes to a boil.
  • When the pickle is almost done, the oil begins to float at the top.
  • Take it off the heat and let it cool.
  • Store in a clean bottle.
  • Will keep for a year.

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