TOMATO AND FENNEL-SEED PICKLE

Tomato and Fennel-Seed Pickle image

Provided by Tejal Rao

Time 15m

Yield 3 cups

Number Of Ingredients 10

3/4 cup peanut oil
3 tablespoons fennel seeds
1 tablespoon asafoetida powder
1 tablespoon plus 1 teaspoon black mustard seeds
1 pound sour or unripe Roma tomatoes (about 5), roughly chopped
2 tablespoons plus 2 teaspoons tamarind juice (see Note)
7 tablespoons red chile powder, such as hot paprika
2 1/2 teaspoons ground turmeric
1/3 cup kosher salt
2 tablespoons white vinegar

Steps:

In a large saucepan, heat 1 tablespoon peanut oil over medium. When the oil is hot, add the fennel seeds and asafoetida and lightly toast, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Remove and grind into a powder using a food processor or mortar and pestle.
In the same pan over medium heat, add another tablespoon of peanut oil and the mustard seeds and give them a minute to crackle and pop. Add the tomatoes and stir-fry for a few minutes until tomatoes begin to soften, then scrape out into a bowl.
Heat another tablespoon of oil in the same pan; pour in the tamarind juice and bring to a boil. Let it simmer until it thickens, about 2 minutes, then stir in the tomato, toasted seed mixture, chile powder, turmeric, salt, vinegar and remaining peanut oil. Continue cooking for a few minutes until the mixture becomes jamlike and the oil separates.
Transfer mixture to a jar and cool completely. Once cool, the pickle is ready to eat, and lasts for three months in the fridge. Serve a spoonful alongside rice and yogurt, flatbread, vegetables or any other foods.