You can never say no…
to the urge to make pickles !
Pickles run in families, if you grew up with shiny little Horlicks bottles sitting around a well’s rim glaring at you, you will agree too. I cannot seem to stop pickling, while many are just ordinary some turns out to be very good enough to write home about. I literally do that- every single time when a pickle turns out good, I swiftly pass the recipe on to my mother. It is my way of telling her thank you, for passing the pickling gene on!
Ripe tomatoes are easy to pickle using an Indian style recipe, you don’t have to worry too much about chopping, just cut them up, and throw into the pan, let the seeds be in there. When it cooks down to the tasty spicy mush, you will be thankful to the seeds for the added texture. The recipe that we have here is a good way to pickle cherry tomatoes if you so wish, clean them well and throw them in, no hassle about chopping and such. This pickle fares really well as a dip for some crusty bread, thanks to the olive oil in the recipe.
Tomatoes - roughly chopped – 5-6 lbs
Garlic – chopped – 1 cup
Ginger julienned – 1 ½ cups
Jalapeño- chopped – ½ cup
Curry leaves – ½ cup
Mustard seeds – 1 tbsp
Fenugreek seeds – ½ tsp
Olive Oil - 1 cup
Vinegar – 1 cup
Brown sugar – 1 tbsp
In a thick bottomed large sauce pan (preferably a Dutch oven), heat 1 tbsp olive oil. When the oil is hot add mustard seeds, when the seeds finish spluttering add brown sugar quickly followed by fenugreek seeds, garlic, ginger, jalapeño and curry leaves. Stir well and cook for about 5 minutes at high heat. Turn the heat to low and add tomatoes, and salt, stir well and cook with occasional stirring till most of the water evaporates and the mixture begins to turn thick ( This could take 1/2 to 1 hr depending on the tomatoes used) At this point, increase the heat and cook with constant stirring till the mixture begins to coat the back of a wooden spoon. Add vinegar, stir very well, and add the remaining olive oil. Cook for 2 more minutes at high heat. Turn of the stove and let the pickle cool down. Store at room temperature for up to a month or keep refrigerated for long term storage.
to the urge to make pickles !
Pickles run in families, if you grew up with shiny little Horlicks bottles sitting around a well’s rim glaring at you, you will agree too. I cannot seem to stop pickling, while many are just ordinary some turns out to be very good enough to write home about. I literally do that- every single time when a pickle turns out good, I swiftly pass the recipe on to my mother. It is my way of telling her thank you, for passing the pickling gene on!
Ripe tomatoes are easy to pickle using an Indian style recipe, you don’t have to worry too much about chopping, just cut them up, and throw into the pan, let the seeds be in there. When it cooks down to the tasty spicy mush, you will be thankful to the seeds for the added texture. The recipe that we have here is a good way to pickle cherry tomatoes if you so wish, clean them well and throw them in, no hassle about chopping and such. This pickle fares really well as a dip for some crusty bread, thanks to the olive oil in the recipe.
Tomatoes - roughly chopped – 5-6 lbs
Garlic – chopped – 1 cup
Ginger julienned – 1 ½ cups
Jalapeño- chopped – ½ cup
Curry leaves – ½ cup
Mustard seeds – 1 tbsp
Fenugreek seeds – ½ tsp
Olive Oil - 1 cup
Vinegar – 1 cup
Brown sugar – 1 tbsp
In a thick bottomed large sauce pan (preferably a Dutch oven), heat 1 tbsp olive oil. When the oil is hot add mustard seeds, when the seeds finish spluttering add brown sugar quickly followed by fenugreek seeds, garlic, ginger, jalapeño and curry leaves. Stir well and cook for about 5 minutes at high heat. Turn the heat to low and add tomatoes, and salt, stir well and cook with occasional stirring till most of the water evaporates and the mixture begins to turn thick ( This could take 1/2 to 1 hr depending on the tomatoes used) At this point, increase the heat and cook with constant stirring till the mixture begins to coat the back of a wooden spoon. Add vinegar, stir very well, and add the remaining olive oil. Cook for 2 more minutes at high heat. Turn of the stove and let the pickle cool down. Store at room temperature for up to a month or keep refrigerated for long term storage.
