Ingredients 

• 2 lbs. green tomatoes
• 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
• 1 1/2 cups oil
• Salt to taste

• Slice the tomaotes, 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