Spiced Tomato Chilli Pickle

Name: Spiced Tomato Chilli Pickle
Yield: Makes 500 ml
Cuisine: Indian
Ingredients: 2 teaspoons ground turmeric; pinch of freshly ground cloves; 10 cloves garlic; 2 tablespoons minced ginger; 125 ml cider vinegar; 1 tablespoon brown mustard seeds; 125 ml vegetable oil; 2 tablespoons cumin seeds; 10 red bird’s-eye chillies; 2 kg ripe tomatoes, peeled and quartered; 75 g palm sugar, shaved; 60 ml fish sauce

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

An adaptation of a kasaundi, which is served as a condiment with breads and fish dishes in India. This has the sweet, sour and spicy flavours so characteristic of Indian preserves. I find it most versatile and also use it as a base for sauces.

Ingredients

1 tablespoon brown mustard seeds
125 ml cider vinegar
2 t

Asia
India
Fish course
Condiment
Pescatarian
Spicy
Gluten-free

Method

Cook the mustard seeds in the vinegar over moderate heat for 10 minutes, then set aside for 2 hours. Dry-roast the cumin seeds over gentle heat until fragrant. Cool, then grind to a fine powder. Heat the oil in a large heavy-based frying pan, add the ground cumin, cloves and turmeric and fry over gentle heat until fragrant. Remove the pan from the heat. Place the mustard-seed mixture, ginger, g