Instant Olive Oil Tomato Pickle
A fruity & fragrant pickle made with tomatoes, garlic, ginger and fresh turmeric.
Servings: 1.5 cups
Ingredients
- ½ cup classic/cooking olive oil (dont use extra virgin)
- ¼ teaspoon hing (asafoetida)
- 1 teaspoon rai (small brown mustard seeds)
- ½ teaspoon black mustard seeds
- ½ teaspoon nigella seeds
- ¾ teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- ½ teaspoon anardana(dried pomegranate seeds, coarsely pounded)
- ½ teaspoon cumin seeds
- 5-6 fresh curry leaves
- ¾ teaspoon turmeric
- ½ teaspoon red chilli powder (adjust to taste)
- 200 gms (about 8oz) cherry tomatoes (cut in half if too big)
- 5-7 garlic cloves, sliced
- 1 jalapeno, sliced
- ¼ cup fresh turmeric, cut in thin discs
- ¼ cup fresh ginger, cut in thin discs
- 1.5 tsp sea salt
Instructions
- In a pan, on low heat set the olive oil to heat. Dont let it get smoky. If the olive oil gets smoky, it will lose most of its antioxidants and flavor. Also, the spices will get burnt when you add them.
- Once the oil is hot, add the hing and the whole spices. Keep the flame on low medium. The spices wont crackle immediately and thats what we want. Let the spices infuse for 2-3 minutes on low heat in the oil so that the aroma of spices in infused in oil.Dont leave unattended.
- The spices will swell and you will smell a very nice aroma as they infuse in the oil. Next, add the curry leaves carefully and let infuse for another 30 seconds.
- Add turmeric and red chilli powder to the oil, mix and let cook for 10 seconds(they should not burn) followed by the tomatoes, garlic, ginger and turmeric. Sprinkle salt.
- Mix everything gently and cook for 2-3 minutes till you see that the tomatoes skins are little soft but not falling apart. Take off the stove and let cool down a bit.
- Transfer to a clean container and keep in fridge for upto a week. Enjoy!