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.
- 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
- 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.