

This recipe I learnt from my maternal grandma who used to make it when we used to visit her.I am a pickle fan so also is my hubby.I like to prepare various types of pickles, both with long shelf value and short shelf value.This pickle has to consumed within 10 days.We all love to have it with rice, chappati or almost with anything you want.This pickle can be made and eaten instantly.Green tomatoes have high amounts of vitamin C in them along with Beta carotene.Some of the different types of cancer can be prevented by the inclusion of green tomato in our diet.This is how I made this tangy pickle.


Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
cup
|
- 4 Green Tomatoes
- 4 tsp Chilly Red Powder
- 1/2 tsp turmeric Powder
- 1 tsp fenugreek Roasted and Ground powder
- to taste salt
- 6 tsp sesame oil
- 1 tsp mustard
- 1/2 tsp asafoetida
Ingredients
TO TEMPER
|
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- Wash ,dry and cut the green tomatoes into tiny pieces.
- In a pan add sesame oil and when it gets heated add mustard and asafoetida.
- Add now tomatoes,red chilly powder and salt.
- Wait till the green tomatoes to get soft and sprinkle fenugreek powder.
- Cook till oil leaves the sides.
- Green tomato pickle is ready to enjoy.Eat with roti,rice or any thing you please.
Notes
Always use a dry spoon while serving.
The storing jar can be smeared with sesame oil to increase the shelf life of the pickle.
Instead of cutting green tomatoes,you can puree them.