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Hot And Sour Tomato Pickle


Green tomatoes (red ones can be used too)
2 pounds
Red chillies
Chopped ginger
1 cup
Chopped garlic
1 cup
2 cups
1 tsp
Mustard seeds
1 tbsp
1 tsp
1 ½ cups
to taste

Slice the tomatoes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours.

Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.

Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.

Add the tomatoes and the remaining vinegar.

Stir continuously as the mixture comes to a boil.

When the pickle is almost done, the oil begins to float at the top.

Take it off the heat and let it cool.

Store in a clean bottle. Will keep for a year.

This is a delicious accompaniment to rice/dal, roti or curd rice. You can vary the amount of  red chillies/vinegar depending on how hot/sour you want the pickle to turn out.