Tomato and Fennel-Seed Pickle
Published January 7, 2020
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ 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 ½ teaspoons ground turmeric
⅓ cup kosher salt
2 tablespoons white vinegar
Nutritional analysis per serving
12 grams carbs; 306 calories; 13 grams monosaturated fat; 10 grams polyunsaturated fat; 5 grams saturated fat; 29 grams fat; 6 grams fiber; 290 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
You can find tamarind pulp at most South Asian or Mexican grocery stores. To make tamarind juice, often called tamarind extract, soak a tablespoon of soft tamarind pulp in warm water for about 30 minutes, then squeeze the softened pulp with your hands over a small bowl to extract as much liquid (and flavor) as possible, and strain. If necessary, pour some of the soaking water over the softened tamarind in a small strainer and press to extract additional liquid.
Private Notes
Comments
I'm going to give this a try with tomatillos. They're inexpensive, easy to source, and definitely sour.
The photo looks like a green (unripe) tomato. I assume that’s what the recipe calls for. Very hard to find green tomatoes in NE U.S. except in the spring and fall.
I made this recipe. It stunk up my house, I threw the asafetida away in a fit of disgust. But then I ate it. Unbelievably delicious. Just bought more asafetida. Will cook outside on the burner adjacent to me grill. Not sure how I lived without this in my life. I added more vinegar and salt than the recipe called for because the word "pickled" required that I do so, and it was tasty as can be.
Used Kashmiri chili powder. Subbed 1 Tbsp tamarind concentrate mixed with hot water.
I made this recipe. It stunk up my house, I threw the asafetida away in a fit of disgust. But then I ate it. Unbelievably delicious. Just bought more asafetida. Will cook outside on the burner adjacent to me grill. Not sure how I lived without this in my life. I added more vinegar and salt than the recipe called for because the word "pickled" required that I do so, and it was tasty as can be.
Delicious right from the pan, a perfect balance of hot, salty, and sour. I wanted to keep eating it, but decided to restrain myself and jar the rest. It looks sludgier/less translucent than in the photo. I was tempted to reduce the paprika, salt, and oil, but decided to follow the recipe as written and trust that quantities were correct. I used hot Hungarian paprika and Thai tamarind concentrate (Cock brand). A great way to use up green tomatoes in the fall. Will definitely make again!