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putryakeba
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Saturday 16 March 2024 11:22:38 GMT
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Replying to @Saلma💋 I very much came up with this recipe on a whim, I had baskets full of cherry tomatoes that needed using up and when my mum brought home a bag of scotch bonnets I knew a pickle/achaar would be perfect! We’ve been eating this with curries, with rice on its own, with paratha and eggs in the morning and even stirred into sauces. We’re 2 jars down so far 🤭 Ingredients: 2.5kg cherry tomatoes 500g scotch bonnet 5 bulbs garlic 2 cups mustard oil Whole spices: 3 teaspoon mustard seeds 3 teaspoon cumin seeds 5 bay leaves 2 teaspoon fenugreek seeds Dry spices: 2 tablespoons chilli powder 2 tablespoons coriander powder 2 tablespoons salt 2 tablespoons sugar On a low heat simmer the mustard oil along with the whole spices and garlic until fragrant. Add in the tomatoes & scotch bonnets along with the rest of the spices, give it a good mix and let it simmer on medium-low with the lid closed, stirring ever 10 mins After 30 min uncovered the lid and let it simmer for another 2 hours or until all the tomato juices have evaporated and it’s thick and darkened in colour. Pour into sterilised (boiled) glass jars and close the lid tightly. Let it sit out on the windowsill overnight then refrigerate. When eating make sure to use a clean spoon every time, any cross contamination will make the pickle go off.
Replying to @Saلma💋 I very much came up with this recipe on a whim, I had baskets full of cherry tomatoes that needed using up and when my mum brought home a bag of scotch bonnets I knew a pickle/achaar would be perfect! We’ve been eating this with curries, with rice on its own, with paratha and eggs in the morning and even stirred into sauces. We’re 2 jars down so far 🤭 Ingredients: 2.5kg cherry tomatoes 500g scotch bonnet 5 bulbs garlic 2 cups mustard oil Whole spices: 3 teaspoon mustard seeds 3 teaspoon cumin seeds 5 bay leaves 2 teaspoon fenugreek seeds Dry spices: 2 tablespoons chilli powder 2 tablespoons coriander powder 2 tablespoons salt 2 tablespoons sugar On a low heat simmer the mustard oil along with the whole spices and garlic until fragrant. Add in the tomatoes & scotch bonnets along with the rest of the spices, give it a good mix and let it simmer on medium-low with the lid closed, stirring ever 10 mins After 30 min uncovered the lid and let it simmer for another 2 hours or until all the tomato juices have evaporated and it’s thick and darkened in colour. Pour into sterilised (boiled) glass jars and close the lid tightly. Let it sit out on the windowsill overnight then refrigerate. When eating make sure to use a clean spoon every time, any cross contamination will make the pickle go off.

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