Cherry Tomato Pickle Recipe
- DIFFICULTY: MEDIUM
- 45 MINS
Ingredients
- 700g ripe cherry tomatoes (stems removed)
- 70g bird’s eye chilies (with stems)
- 2 sprigs of fresh curry leaves
- 3g mustard seeds
- 50ml sesame oil (gingelly oil)
- 100g red chilli powder (a mix of ground spices)
- 50g sugar
- 25g salt
- 50ml vinegar
Method
To make the cherry tomato pickle, start by heating sesame oil in a pan on high heat. When the oil is hot, add mustard seeds and wait for them to crackle. Once they are done popping, lower the heat and add fenugreek seeds. Stir for about 30 seconds to bring out the flavour.
Next, remove the curry leaves from their sprigs and add them to the pan. Stir everything together. Now, add the cherry tomatoes and bird’s eye chilies. Turn up the heat again and stir well so the tomatoes and chilies get coated in the oil and spices.
After that, add salt, sugar, and pickle powder to the pan. Keep stirring to make sure everything is well mixed. Once the mixture starts boiling, lower the heat and let it cook slowly for about 7 minutes. Stir it every now and then to stop it from sticking to the pan.
Once the tomatoes are soft, pour in half of the vinegar (25 ml) and mix well. Turn off the heat and let the pickle cool down naturally. After it cools, transfer it to clean, dry jars. Pour the rest of the vinegar over the top before closing the jars tightly.
Your cherry tomato pickle is now ready to enjoy!
Storing:
The pickle will keep well for over a year when stored in a cool, dry place. However, with its deliciously tangy and spicy flavour, don’t be surprised if it’s gone in just a few days!
Serving Suggestions:
Enjoy this cherry tomato pickle with rice, rotis, or parathas. It adds an extra zing to any meal and may become your go-to condiment for adding that perfect touch of heat and sourness!