Cherry Tomato Pickle
One of the most delicious of all pickles. Hot, savory and tangy.
Cook Time Passive Time
20minutes 45minutes
Cook Time Passive Time
20minutes 45minutes
  • 700gm ripe cherry tomatoes(without stems)
  • 70gm bird’s eye chilies(with stems) (also called pigeon eye chilies)
  • 2sprig curry leaves
  • 3gm mustard seeds
  • 2gm fenugreek seeds
  • 50ml sesame oil(gingelly oil)
  • 100gm pickle powder
  • 50gm sugar
  • 25gm salt
  • 50ml vinegar
  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!