This is indeed a seasonal delight!
I never forget to make this colourful as well as very appertising pickle inspired by Nepali cuisine at the start of spring every year when the cherry tomatoes are in plenty. The beauty of this pickle is that it has no vinegar or a great volume of unhealthy oils. It’s just natural and simple as it can be! The mustard oil gives it a profound healthier version and contributes to the aroma of it.
So, make it a point to make it in this spring and you will love looking at it as it sits prettily on your window sill, bathing in the warm glow of spring sunshine!
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|
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.
- Let this sit prettily on your kitchen window sill, bathing in the warm glow of Spring sunshine for upto 3 days and it will be ready to devour.
- Place in the fridge once opened and consume.
- Enjoy Spring !