Cherry Tomato Pickle (Vegan + Gluten Free)

Cherry Tomato Pickle

Three years ago, my husband was traveling through our neighboring district of Coorg. Full of lush green coffee and pepper plantations, it is one of the more enchanting places on earth. Though planters for generations, the Coorgs (Kodavas) are a cultured, hospitable, good-natured, well-educated, honest and proud people with a rich tradition and a legendary love of plants. In the estate of one of my husband’s friends, he found, to his delight, a hedge full of crimson red berries. On closer inspection, they proved to be cluster upon cluster of ripe, wild cherry tomatoes, glittering like rubies in the morning dew. Seeing his interest, the lady of the house quickly plucked some and presented them to my husband. She informed him that these cherry tomatoes propagated by birds grow wild in the estates of Coorg. As soon as he got home, he gave me the packet and I found the tomatoes utterly delicious. I washed and planted some seeds, and soon, we were having as many of these little darlings as we needed for ourselves, with more left to spare for our friends.

Cherry Tomatoes with bird’s eye chilies and curry leaves

Amongst other dishes, I made some pickle with these organic tomatoes, and it turned out to be the crowning jewel of pickles. At once hot, savory and tangy, the little tomatoes pop in your mouth, releasing a blast of such incredible flavor, it is indescribable. I am gladly sharing the recipe with you. Do make and enjoy!

Print Recipe

Cherry Tomato Pickle Yum

One of the most delicious of all pickles. Hot, savory and tangy.

Cuisine

Indian

Cook Time

20 minutes

Passive Time

45 minutes

Servings

servings

Ingredients

• 700 gm ripe cherry tomatoes (without stems)
• 70 gm bird's eye chilies (with stems) (also called pigeon eye chilies)
• 2 sprig curry leaves
• 3 gm mustard seeds
• 2 gm fenugreek seeds
• 50 ml sesame oil (gingelly oil)
• 100 gm pickle powder
• 50 gm sugar
• 25 gm salt
• 50 ml vinegar

Cuisine Indian Cook Time 20 minutes Passive Time 45 minutes Servings servings Ingredients 700 gm ripe cherry tomatoes (without stems) 70 gm bird's eye chilies (with stems) (also called pigeon eye chilies) 2 sprig curry leaves 3 gm mustard seeds 2 gm fenugreek seeds 50 ml sesame oil (gingelly oil) 100 gm pickle powder 50 gm sugar 25 gm salt 50 ml vinegar

Instructions

1. Set a wok or frying pan on high heat. Pour in the oil and throw in the mustard seeds.
2. As soon as the mustard seeds are about to finish spluttering, tip in the fenugreek seeds. Lower the heat and stir for 30 seconds.
3. Pull the curry leaves off their sprig and throw them in. Stir once.
4. Chuck in the cherry tomatoes and the pigeon eye chilies. Turn up the heat and stir well.
5. Tip in the salt, the sugar and the pickle powder. Stir frequently.
6. As soon as it comes to a boil, turn down the heat. Let the tomatoes cook slowly for 7 minutes. Take care to stir occasionally.
7. Now pour in 25 ml (half) of the vinegar, stir well and switch off the heat. Let the pickle cool naturally.
8. Once cool, transfer to clean, sun-dried, airtight jars and pour the rest of the vinegar (25 ml) on top. Close the lids.
9. Though the pickle has a shelf life of over a year, I am sure you will finish it within days! Enjoy with all sorts of rice or wheat dishes. The pickle is so delicious that I must ask you not to bite off your fingers!