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Green Tomato Pickle

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


  • 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.