3 ways of pickled tomatoes

1) MANGO-CHILLI-TOMATOES

Serves 4-6
Prep time 5 minutes
Cook time 15 minutes

2 tbsp mustard oil, available at Indian grocery stores
4 large yellow or green chillies
1 tsp fenugreek seeds, dry toasted and smashed
2 tsp cumin seeds, dry toasted and smashed
2 tsp mustard seeds, dry toasted
1/2 tsp             asafoetida, available at Indian grocery stores
½ cup tamarind juice, made from boiling one golf-ball sized lump of tamarind with 1 cup water on high heat until reduced to half its volume, then straining
450g firm red cherry tomatoes, washed and halved
Salt to taste

• Heat up mustard oil in a non-stick pan.
• Add in all the ingredients except the tamarind juice. Fry until fragrant.
• Finally add in the tomatoes and tamarind juice to cook for 5 minutes until softened.
• Season to taste and allow to cool.
• Store in a sterilised glass bottle for 3 weeks before consuming.

2) RED ONION TOMATOES WITH KECAP MANIS

Serves 4-6
Prep time 5 minutes
Cook time 15 minutes

500g red ripened tomatoes, halved
150g red onions, peeled and cut into cubes
80g dried flower shrimp, toasted and smashed
3 tbsp kecap manis
1 tbsp coriander seed powder, dry toasted
3 tbsp coriander root, chopped
pinch salt
pinch sugar
2 chilli padis, smashed

• Combine all the ingredients together and toss well.
• Let stand for 1 hour in the fridge before serving.

3) CHERRY TOMATO JAM

Serves 4-6
Prep time 5 minutes
Cook time 45 minutes

1 tbsp olive oil
70g red onions, sliced
350g ripened cherry tomatoes, halved
pinch salt
½ cup apple cider vinegar
½ cup red wine
5 tbsp sugar

• Heat up olive oil in a non-stick pan, then fry the onions to soften.
• Add in the tomatoes, salt and vinegar, frying gently for 1 minute, before deglazing with red wine.
• Simmer for 25-35 minutes, or until the mixture is dry.
• Add the sugar and cook for 3-5 minutes, stirring continuously to prevent from burning.
• Cool down and purée to fine.

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