Ingredients:
| Ingredient | Quantity |
|---|---|
| Cherry tomatoes (halved) | 1/2 cup |
| Mint leaves (finely chopped) | 2 tbsp |
| Vinegar | 1 1/2 tbsp |
| Sugar | 1 tsp |
| Sunflower oil | 3 tbsp |
| Mustard seeds | 1 1/2 tsp |
| Fennel seeds (Saunf) | 3/4 tsp |
| Ajwain (Carom seeds) | 1/4 tsp |
| Black pepper powder | 3/4 tsp |
| Salt | To taste |
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare Tomatoes: Start by halving the cherry tomatoes and placing them in a mixing bowl. Add a pinch of salt, 1 tablespoon of sunflower oil, and black pepper powder. Toss the ingredients gently to coat the tomatoes evenly.
-
Grill the Tomatoes: Preheat a grill pan. Once hot, grill the tossed tomatoes for 20-25 minutes, turning occasionally until they are slightly charred and softened. Set aside.
-
Toast the Spices: In a kadai (deep pan), dry roast the mustard seeds, fennel seeds, and ajwain (carom seeds) on medium heat until fragrant. Allow them to cool, then transfer to a blender. Coarsely grind the spices and set aside.
-
Cook the Pickle: Heat the remaining sunflower oil in a pan over medium heat. Add the grilled tomatoes along with the ground spices, chopped mint leaves, sugar, and vinegar. Stir well to combine, and cook for another 3-4 minutes. Taste and adjust the salt if necessary.
-
Cool and Store: Once the pickle has cooled to room temperature, transfer it to an airtight container for storage. This pickle can be kept for a few days.
Serving Suggestions:
The Grilled Cherry Tomato Pickle is the ultimate side dish to pair with steamed rice, Coriander Chicken Roast, or a comforting bowl of Lahsuni Palak Dal (Spinach & Lentil Curry with Garlic). Enjoy the tangy, spicy burst of flavors with your meal!
This recipe is an excellent way to add a burst of flavor to your everyday dishes, delivering a delightful balance of smoky, sweet, and spicy elements that will elevate your dining experience.