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3 ways of pickled tomatoes

epicure 23 July 2013
Type of Meal
Vegetarian-friendly No

Take an Indian, Malay or Western spin on this summertime favourite by experimenting with spices. Tamarind juice, asafoetida (fennel extract), coriander, and apple cider vinegar contribute different tasting notes for a complex, vibrant chord.


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.


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.


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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