Cherry Tomato and Chile Pickle

Made with fresh cherry tomatoes, serrano chiles, oil, lime, and a host of seeds, this Indian topper by Priya Krishna comes together in minutes.

Ingredients:

 2 Tbsp olive oil

 ¼ tsp fennel seeds

 ¼ tsp nigella seeds

 ¼ tsp cumin seeds

 ¼ tsp black mustard seeds

 ¼ tsp fenugreek seeds

 ¼ tsp asafetida (optional)

 4 long Indian green chiles or serrano chiles, halved lengthwise, or to taste

 1 cup cherry tomatoes, halved

 ¾ tsp kosher salt

 1 Tbsp fresh lime juice

Method:

 In a large nonstick skillet over medium-high warm oil. Once oil begins to shimmer, toss in all the seeds.

 Cook until seeds are slightly browned and start to sputter (watch the cumin- that’s the best indicator), about 1 minute max.

 Stir in asafetida (if using), then add chiles. Cook for about 2 minutes or until chiles brown and crisp on the sides.

 Turn off heat, mix in tomatoes, and immediately transfer to a serving bowl so tomatoes stop cooking.

 Gently mix in ¾ tsp kosher salt and the lime juice.

 Serve warm or at room temperature. It’s best eater the same day but will keep in the refrigerator up to 2 days. Serves 4.

Options and Notes:

If you can locate bulk spices (check out the Sioux Falls Co-op or Pomegranate Market for bulk options), you will be able to obtain smaller amounts of the spices.

You can serve this with Indian foods, but it’s also delicious with eggs, potatoes, cauliflower, squash, and anything else you would like to have a little zing.