Exotic Tomato pickle – inspired by Nepalese cuisine

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Thanks to my friend Chand’s insistence and guidance,  I never forget to make this pretty, aromatic delicious Nepali pickle at the start of spring every year – a seasonal delight, indeed. Unlike any other pickles, this has no vinegar or  a great volume of unhealthy oils. The mustard oil makes it one of the most delightfully-healthier version of pickles that I have ever tasted.

You need only a few ingredients to make it  :

 Ripped juicy cherry tomatoes 8
Peeled garlic cloves 5
Green chilies slit in the middle 4
Chili powder 1/2 tsp
Mustard powder 1/2 tsp
Salt 1/4 tsp
Turmeric 1/4 tsp

to

Let’s make it:

  • First prepare the glass jar by  washing it thoroughly and wiping until dry. Hold a little above from the stove flame to dry  completely.
  • Prick the tomatoes all around with the help of a toothpick and drop them  into a wide bowl.
  • Drop garlic cloves and green chillies.
  • Add rest of  the spices and mustard oil.
  • Combine everything with a spoon, gently tossing and turning.
  • Check the taste at this point and add a pinch or more of chili powder or salt, if you prefer a spicier version.
  • Fill the glass jar and  give a gentle shake. Close tight.
  • This will sit prettily on your kitchen window sill, bathing in the warm glow of Spring sunshine and will be ready to devour in 3 days time.
  • Yummy !!

 

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