Spoon and Chopsticks: Fermented Tomato Pickle

Fermented Tomato Pickle

Saturday, November 19, 2011 - Posted by Spoon and Chopsticks

This fermented tomato pickle is quick and simple to prepare. You can use it as an accompaniment with any meal. I usually make this pickle during summer when the tomatoes are cheaper. If you have extra tomatoes in your fridge, just try this simple tomato pickle.

Ingredients:

6-7 ripe tomatoes, diced
2 red chillies, cut into small pieces
Small piece of ginger, cut
10-12 cloves of garlic
2 tbsp black mustard seeds (Edit: you may use yellow mustard seeds instead of the black ones)
Salt to taste
Chilli powder to taste
5-6 tbsp olive oil

Preparation:

Dry-fry the black mustard seeds for about 3-4 minutes. Keep it aside to cool.
Once the seeds have cooled down, grind them to make a fine powder.
Put the rest of the ingredients and mix well. You may even eat this pickle at this stage.

To ferment the pickle, use a clean and dry jar washed with hot water.
You can leave it outside for a day if you don't like your pickle too sour. If you like more sourness, leave it outside for 2-3 days.
You can refrigerate it for about a month.

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17 comments:

Hari Chandana P said...

Nice and yummy pickle.. looks super perfect !!
Indian Cuisine

... on November 19, 2011 at 11:28 PM

Amila said...

wow!!mouthwatering pickle...
Midweek Fiesta @every Wednesday

... on November 20, 2011 at 3:31 AM

Mari Nuñez said...

First time I see this, it looks good. Must be perfect for sandwiches.

... on November 20, 2011 at 3:48 AM

Emily said...

it looks delicious!
kisses from Romania

... on November 20, 2011 at 8:31 AM

Suzi said...

I am really going for these pickles, Not sure I have ever seen black mustard seeds, can I use the yellow ones instead? Looks delish.

... on November 20, 2011 at 9:55 AM

Jeannie said...

That looks so delicious! Beautiful color and sounds so appetising!

... on November 20, 2011 at 8:51 PM

Julie said...

Yummmmmmmmmmmmmmmmmmmmmmy !!!tempting one!!
Erivum Puliyum
Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)

... on November 21, 2011 at 8:43 AM

Anonymous said...

I've never heard of this before...I bet it's amazing! Thanks for sharing!

... on November 21, 2011 at 12:15 PM

Spoon and Chopsticks said...

@Suzi: Yes you can use yellow mustard seeds instead of the black ones.

... on November 21, 2011 at 3:05 PM

Saraswathy Balakrishnan said...

I just simply love that tomato pickles my dear..would be perfect with curd..thanks for sharing and I will prepare and let u know as I have a lot of tomatoes in my pantry

... on November 21, 2011 at 5:42 PM

ann low said...

Thanks for sharing this lovely recipe. I love tomatoes and this look very appetising. Yummy!

... on November 21, 2011 at 7:39 PM

Reva said...

Wonderfully flavourful pickle..:) Loved it..
Reva

... on November 21, 2011 at 8:55 PM

cookingvarieties said...

hi spoon and chopsticks, wow! tomato pickles, never seen this fantastic recipe before. bookmarked with many thanks to you. have a nice day dear

... on November 22, 2011 at 3:53 PM

Magic of Spice said...

How delightful...love the flavors :)

... on November 22, 2011 at 6:52 PM

mjskit said...

I've never had fermented tomatoes before - pickled tomatoes yes, but fermented no. They look delicious! Love all the peppers and chile but I found the ginger quite interesting. It makes sense when you look at the whole recipe. One of those recipes that I'm going to have to try not only because it looks so good, but because it's SO different!

... on November 23, 2011 at 3:34 PM

Lyñ (My Little Messy N Cheeky) said...

Interesting fermented tomato pickle. ;)

... on December 11, 2011 at 3:33 AM

cookingvarieties said...

HAPPY MOTHERS DAY TO YOU.

... on May 13, 2012 at 3:08 PM

Spoon and Chopsticks

Fermented Tomato Pickle

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