About this recipe
First, this is not an attractive dish. The tomatoes are dark and murky-looking in the serving bowl and I have never had anyone look at them and say “Oh, I have to try these.” Even my most adventurous food friends have looked askance at me when I put these out.
But after a little coaxing from me, people swoon after the first bite and the bowl is always empty at the end of the dinner. Second, no stain-remover on the market is able to work magic if this gets on your favorite tablecloth or shirt. I feel it is only fair to warn people about that, but they are so delicious I don’t care anymore if I have permanent yellow stains on everything!
You can eat these immediately, but they are best when they have sat in the fridge for a few days for the flavors to fully develop.
- Place the tomatoes, onion and chilies in a serving bowl.
- In a small bowl, combine the peppercorns, mustard seeds, ginger, garlic, turmeric, cumin and paprika.
- In a saucepan, heat the olive oil until it is almost smoking. Add the spice mixture and stir vigorously for 2 to 3 minutes. Pour this mixture over the tomato mixture and stir together.
- In the same saucepan, bring the vinegars, salt and sugar to a boil over high heat. Immediately pour the vinegar mixture over the tomatoes. Stir together. Cool to room temperature before serving, or allow to sit in the refrigerator for 2 to 3 days for best flavor. These keep for a week or more in the refrigerator.