Spiced tomato chilli pickle

Preparation info
  • Makes

    500 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

I have adapted this recipe from the one for tomato kasaundi in Charmaine Solomon’s The Complete Asian Cookbook — it is a variation of the traditional tomato pickle served as a condiment with breads and fish dishes in India. This staple pickle has a sweet-sour, spicy flavour characteristic of Indian preserves. I find