First of all, wash the green tomatoes well. Remove the stems and chop them into small pieces. You can also peel them if you want, but that’s not required.

In a little bowl, mix water and vinegar and keep it aside.

In a medium-sized frying pan or saucepan, heat the vegetable oil over medium heat. Add fenugreek seeds and mustard seeds. Let them splutter for a few seconds.

Put the chopped green tomatoes in the skillet. Mix well to coat with the spices and oil. Then add red chili powder, turmeric powder, sugar and salt. Mix everything well.

Now, simmer the tomatoes by stirring occasionally over medium flame for around 8-10 minutes, until they’re soft and release their juice.

Add vinegar-water mixture to the skillet. Mix it thoroughly.

Slow down the heat and allow the pickle cool for around 20-25 minutes, until the liquid is thick and the tomatoes are soft. Stir occasionally to avoid sticking.

Take off the skillet from the heat and let the pickle cool completely. Then, transfer it to the sterilized, clean jars with tight-fitting lids.

Put the green tomato pickle at a cool and dark place for few days before consuming. It lets the flavor meld together.

It’s time to enjoy the green tomato pickle. You can enjoy it with rice, sandwiches or any other meal.