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.