Hot Tomato Pickle

Another fine addition of pickle in your refrigerator!

Hot Tomato Pickle
Preparation time
Cooking time
Waiting time 4d


For 1 Person(s)


  • 1 pound(s) tomatoes
  • 20 piece(s) red chilies
  • 1 cup(s) chopped ginger
  • 1 cup(s) chopped garlic
  • 2 cup(s) vinegar
  • 1 teaspoon(s) turmeric powder
  • 1 tablespoon(s) mustard seeds
  • 1 teaspoon(s) fenugreek (methi) seeds
  • 1.5 cup(s) cooking oil
  • 1 teaspoon(s) salt, or as desired

Hot Tomato Pickle Directions

  1. Slice the tomatoes, 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 chilies and 3/4 of the mustard, with a little vinegar.
  3. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek seeds.
  4. Fry for 2 minutes and then add the blended mixture. Fry well for over 20 minutes.
  5. Add the tomatoes and the remaining vinegar. Stir continuously as the mixture comes to a boil.
  6. When the pickle is almost done, the oil begins to float at the top.
  7. Take it off the heat and let it cool. Store in a clean bottle. Will last for a year.