- Cherry tomatoes - 2 lbs
- Green chillies - 10 cut into big pieces
- Garlic - 1 pod peeled and sliced if the cloves are big
- Ginger - 1 inch piece chopped
- curry leaves - 2 springs
- Asafotida/Hing - 1/2 tsp
- Chilly powder - 1.5 tbsp
- turmeric powder - 1 /2 tsp
- Mustard seeds - 1 tsp
- Methi seeds - 1/2 tsp
- Oil - 5 tbsp
- Vinegar - 2 tbsp
- Sugar - 1 tbsp
- Salt - to taste
Wash drain and cut the cherry tomatoes into half.
Heat oil in a pan and splutter the mustard and methi seeds.
Add in the ginger , garlic, green chillies and curry leaves and saute for 5 minutes.
Add in the hing,chilly powder, turmeric powder,salt and sugar and saute for a minute.
Add in the chopped tomatoes and stir fry until some of the tomatoes start to fall apart..
Turn the flame off and let cool.
Store in refrigerator.
If you want the pickle to last longer cook it until it looses the water content and becomes thick.I prefer to have the tomatoes in chunks and so I don't cook it for too long.