Ingredients:

• 2 lbs- green tomatoes(Red ones can be used too)
• 15-20 Red Chillies
• 1 cup- chopped Ginger
• 1 cup- chopped Garlic
• 2 cups- Vinegar
• 1 tsp- Turmeric
• 1 tbsp- Mustard Seeds
• 1 tsp- Fenugreek
• 15 cups- oil
• Salt to taste

Method:

1. Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours.
2. Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
3. Heat the oil and add the remaining mustard.
4. When the mustard crackles, add the fenugreek.
5. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.
6. Add the tomatoes and the remaining vinegar.
7. Stir continuously as the mixture comes to a boil.
8. When the pickle is almost done, the oil begins to float on top.
9. Take it off the heat and let it cool.
10. Store in a clean bottle.

Recipe courtesy of Sunita Mizar