Spiced tomato chilli pickle from Spice by Christine Manfield
I have adapted this recipe from the one for tomato kasaundi in Charmaine Solomon’s The Complete Asian Cookbook — it is a variation of the traditional tomato pickle served as a condiment with...
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Ingredients
- 2 teaspoons ground turmeric
- pinch of freshly ground cloves
- 125 ml vegetable oil
- 2 tablespoons cumin seeds
- 125 ml cider vinegar
- 1 tablespoon brown mustard seeds
- 75 g palm sugar, shaved
- 60 ml fish sauce
- 10 red bird’s-eye chillies
- 2 kg ripe tomatoes, peeled and quartered
- 2 tablespoons minced ginger
- 10 cloves garlic
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