Take 500 gm green tomato and wash it nicely. Pat-dry the tomatoes and cut each into six pieces. (Pro tip: Do not cut the slices too thin or too thick. Cut the slices into medium widths.)

Now take a frying pan and add 1 tbsp cumin seeds, 2 tbsp fennel seeds, 1 tbsp fenugreek seeds, 1-piece black cardamom and 4 to 5 pieces cloves. Then dry roast it for a few minutes.

Now add 1tbsp brown mustard seeds into it. Dry roast all the ingredients one more time. (Pro tip: You can use black mustard seeds if you don’t have brown mustard seeds. Mustard seeds are given last as it gets fried very easily.)

After dry roasting it, let it cool for some time.

Now take a mixer grinder and then coarsely grind all the ingredients.

Add 1 cup oil into the wok and then heat it. Then add the spice mixture into it. Then turn off the heat.

Now add 1 cup mustard oil, 1 tbsp red chili powder, 1 tbsp salt, 1 tbsp turmeric powder, 1 tbsp coriander powder, 2 tbsp black salt, ½ tbsp nigella seeds and 2 pinches asafoetida into it. Then mix everything very nicely. Make sure that your gas flame is low to medium otherwise there is a high chance of getting the spices burnt.

Now add ½ tbsp Kashmiri red chili powder into it and mix it thoroughly.

Add all the green tomatoes into it and mix it thoroughly. Cook it for 2 to 3 mins.

Now add 2 to 3 tbsp white vinegar into it.

Add ½ tbsp carom seeds into it. Now mix it thoroughly. Cook it for few a minutes. (Pro tip: You can skip carom seeds if you want.)

Now let it cool for some time and your tomato pickle is ready.

Store it in an airtight glass container.