Green Tomato Pickles

It is a spicy and tangy style tomato-based pickle.


Makes 1 jar

  • 1 lb (450g) green tomatoes, sliced
  • 1 tbsp tamarind paste
  • 1tsp salt
  • 1 tsp chili powder
  • 2 tbsp canola/ vegetable oil or mustard oil


  • 1 tbsp mustard seeds
  • 6 curry leaves
  • 3 garlic cloves, chopped
  • 2 dry red chilis, broken into half
  • pinch of hing
  • 1 tsp methi powder
  • 2 tbsp canola/ vegetable oil or mustard oil

How to make Green Tomato Pickles:

  1. Heat 2 tbsp of oil in the medium/large pan. Add chopped tomatoes, salt, and tamarind paste. Cook on medium heat till tomatoes are soft. When done let it cool.


  1. Heat 2 tbsp oil in a small pan.
  2. When oil i hot, add red chilies, mustard seeds, chopped garlic & curry leaves. Cook on medium heat stiring till garlic turns golden brown.
  3. Then add asafoetida, methi powder and red chili powder. Fry for 5 seconds.
  4. Fianlly, add the spice mixture to cooked earlier pan with tomatoes. Mix it well while cooking on low heat for 2-3 minutes. Adjust salt if needed.
  5. Allow pickles to cool before serving or before transferring to a container.
    1. After 5 days, move it into the fridge for up to 3 months. It will continue to improve in flavor as it sits.


  • Mustard oil adds a spicy, pungent flavor to pickles, making them spicier than they would be if you were to use a different type of oil.
  • If you like your pickles very spicy, add extra chili powder.

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