Name: Spiced tomato chilli pickle
Yield: Makes about 500 ml/16 fl oz
Cuisine: Australian
Ingredients: 2 teaspoons ground turmeric; 60 ml/2 fl oz fish sauce; 8 teaspoons finely chopped ginger; 10 cloves garlic; 125 ml/4 fl oz cider vinegar; 10 small red birds-eye chillies; 8 teaspoons cumin seeds; 125 ml/4 fl oz vegetable oil; 75 g/2½ oz palm sugar/jaggery, shaved; pinch of freshly ground cloves; 2 kg/4½ lb ripe tomatoes, peeled and quartered; 4 teaspoons brown mustard seeds

Preparation info

Makes about
500 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 teaspoons brown mustard seeds
125 ml/4 fl oz cider vinegar

Method

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

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Spiced tomato chilli pickle

Ingredients

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