Green Tomato Pickle


I planted some tomatoes in our backyard this year. I was not sure what would be the yield, so in the small vegetable patch, I planted 8 plants. They grew so big and soon filled with tomatoes. I planted mostly cherry tomatoes of different kind, along with 1 bigger variety, since Ishaan loves the tiny juicy cherry tomatoes. I have not bought any cherry tomatoes in last 4-5 months. Last week we had to do some lawn work and I had to cut down the low hanging branches. When I did that, I got almost 3 kgs (around 6lbs) of tomatoes, most of which were still green. I was sure I couldn’t use them all, so I wanted to make green tomato pickle. When I googled, I found this recipe by indosungod. I mostly followed that recipe but I thought ginger would give it some extra flavor.  So I used some steps from my aayi’s  avale hinDi. The pickle came out so good. I think I will be making this again in future.

Make the spice powder by frying mustard seeds, fenugreek seeds, asafoetida and powdering them.
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Cut the tomatoes. Fry chillies, curry leaves, ginger and then add tomatoes.
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Add the masalas when the tomatoes have softened. Add the lemon juice and cook.

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For some extra aroma, add a seasoning of curry leaves at the end.
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Green Tomato Pickle

Indian spicy, tangy green tomato pickle
4.67 from 3 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 1 and 1/2 kgs green tomatoes
  • 6-7 green chillies
  • 1 tbl spn chopped ginger
  • 1 tea spn mustard seeds
  • 1/2 tea spn turmeric powder
  • A small pea sized asafoetida stone or 1/2 tea spn powder
  • 1/2 tea spn methi fenugreek seeds
  • 3 tbl spn red chilli powder
  • 10 curry leaves
  • 1/8 cup lemon juice
  • 1/8 cup + 1 tbl spn oil
  • 1/8 cup salt


  • Clean green tomatoes.
  • I cut half of them to pieces to have some chunks and remaining half I added to food processor and pulsed them.
  • In a dry small kadai, heat a tea spoon oil and add asafoetida.
  • When a nice aroma comes out, add mustard and fenugreek seeds.
  • Take it on a clean mortar or a spice blender.
  • Switch off heat, when the pan is still warm, add chilli powder and turmeric, keep mixing.
  • When it cools down to room temperature, grind it to a powder (I use my mortar and pestle to powder).
  • In a big thick bottomed pan, Heat remaining oil.
  • Add ginger, half curry leaves, green chillies pieces, salt.
  • When a nice aroma comes out, add tomatoes.
  • Cover the lid and let it cook for about 30mins.
  • Add the chilli powder, ground powder, lemon juice, cook for another 10mins.
  • Switch off the heat.
  • In the kadai that was used to make the powder, heat little oil and add remaining curry leaves.
  • Pour this over the pickle.
  • Put the pickle in clean dry bottles.
  • Close the lid tightly. When it cools down to room temperature, store in fridge.
  • It remains good for few months.


10 thoughts on “Green Tomato Pickle”

  1. Major Ahmed (Retd)

    4 stars
    Hi Shilpa ,
    Nice to read your Recipe. Glad to know that you live in Kansas
    My Son and his family stay’s in Kansas too. i am also a Foodie freak.
    Best Regards

  2. 5 stars
    Never heard of green tomatoes chutney.Seems tasty.Sure I would try. Can I add jaggery to it?And garlic in place of hing?

  3. I fell in love with Indian cooking as a teenager. I particularly like to cook daal. I also love to garden, and have so many green cherry tomatoes. I have never made pickle, but I knew it was the time to try. This is a recipe I plan to keep!

  4. I have a lot of green tomatoes to use up this year, and I am wondering if this recipe can be canned in a hot water bath canner. It sounds really delicious, and I think that it would make nice Christmas gifts if it could be canned for longer term storage without refrigeration. Thanks!

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