Green tomato pickle

The major thing I noted with gardening in colder regions is the need to know the harvest time. we can't wait for all the tomatoes to ripe in the vine. But we have to hurry to pick them up before the first frost hits. First few times I wondered how to ripen them at home , but Wiki helped me and I am doing better now:) Still I embrace some cooking with green unripe tomatoes too, to enjoy them fresh. Here is one pickle I made with raw unripe green tomatoes and it tasted similar to mango pickle. We finished a bottle within a month and I am planning to prepare more:)

Green tomato pickle

Our homegrown tomatoes

Ingredients:
Unripe tomato - 5  (1/2 kg)
Sesame oil - 4 tbsp
Red hot chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
mustard seeds - 1 tsp
hing (asafoetida) - 1/2 tsp
salt - to taste (approx 1.5 tbsp)
vinegar - 2 tbsp

To powder and grind:
fenugreek (methi / venthayam) - 1 tsp
mustard - 1 tsp

Method:
Wash and clean the tomatoes. Wipe with a clean cloth and dry it in open air to remove any moisture for an hour or more.
Chop the tomatoes to small pieces.
In a wok, dry roast the mustard and methi seeds. Grind to a fine powder.
Heat the sesame oil (or any oil) in a kadai (wok). Add the mustard seeds and let them start to crackle. At the same time add hing, chopped tomato, turmeric powder and saute till it gets thick.
When the oil starts showing off the edges, add the red chilly powder and salt. Stir well till the raw smell of red chilly powder goes.
(we can add the red chilly powder in the beginning also, but it will emit a lot of hot fumes that no one can stand. So better add it this way).
Add the prepared powder, mix well and switch off.
After few minutes, add the vinegar and mix again.
Green tomato pickle is ready!

Note:
Keep refrigerated and always use a dry spoon to handle.

Serving suggestions:
Serve as side dish with curd rice.