Ingredients:


10 large green tomatoes

¼ cup sesame seed oil

5 tsp (adjust to taste) Kashmiri chilli powder

(or ordinary chilli powder)

2 tsp mustard seeds

¾ tsp fenugreek powder

½ tsp asafetida powder

½ to 1 tbsp powdered jaggery (or sugar)

2 to 3 tsp salt (or to taste)

2 sprigs curry leaves



Method:


Cut the green tomatoes into quarters, and each quarter into half. Add the chilli powder and salt and mix well. Keep aside.

Now heat the oil in a wok. Add the mustard seeds and when they splutter, turn down the heat to medium. Add the asafetida powder and curry leaves and stir once ensuring they don’t burn. Immediately add the tomato pieces. Stir well and allow the tomatoes to cook for about 5 minutes. They should soften without losing the skin or becoming mushy.
Add the fenugreek powder and jaggery and mix well. Allow to cook for another minute or so and take off the heat.

Allow to cool, bottle and refrigerate when not using. This pickle will keep in the fridge for a week. This recipe makes about 1 large jam jar of pickle.