The best part of this week was picking up a copy of Usha Prabakaran’s Pickle Digest. This is an enormous book of 1,000 different South Indian style pickles.
As luck would have it, I had brought 2 green tomatoes home with me – I found them in the Asian shop and had to have them. It is rare to find green tomatoes these days. So the first pickle from this book is a beautiful, fresh tasting, spicy Green Tomato and Sesame Pickle. It is easy to make – I hope that you enjoy it.
Green Tomato and Sesame Pickle
125g green tomatoes, chopped finely (for a salsa type pickle, chop half in larger pieces)
20g green chillies, chopped (or to taste)
10g jaggery or palm sugar
10g sesame seeds
0.75 tspn turmeric powder
0.5 tspn mustard seeds
0.5 tspn cumin seeds
ghee or Indian light sesame oil
Dry roast the asafoetida and sesame seeds and grind to a powder.
Heat the oil in a kadhai or frying pan and add the mustard seeds. Allow to pop, and then add the cumin seeds and chillies and saute for a 1/2 – 1 minute.
Stir in the chopped tomatoes, turmeric and salt and mix well, cooking for 2 – 3 minutes. Then add the ground sesame seeds and asafoetida with the jaggery, mix well, and remove from the heat.
The pickle can be used immediately or kept in the fridge for up to 5 days.
recipe notes and variations
Sprinkle the chutney with whole sesame seeds.