Green Chile
and Cherry
To ma t o P i c k l e
Makes 4 servings
Total time: 5 minutes2 Tbsp. olive oil
¼ tsp. fennel seeds
¼ tsp. nigella seeds
¼ tsp. cumin seeds
¼ tsp. black mustard seeds
¼ tsp. fenugreek seeds¼ tsp. asafoetida (optional,
but it really brings the other
spices together)
4 long Indian green chiles
or serrano chiles, halved
lengthwise (no need to
remove stems)
1 cup cherry tomatoes, halved
¾ tsp. kosher salt
1 Tbsp. lime juice (from about
½ lime)- In a large skillet over medium-
high heat, warm oil. Once it begins
to shimmer, toss in fennel, nigella,
cumin, black mustard, and
fenugreek, and cook until spices
look slightly browned and start to
sputter (watch the cumin—that’s
the best indicator), about 1 minute
max. Stir in asafoetida (if using),
then add chiles. Cook until chiles
brown and crisp on the sides,
about 2 minutes.- Turn off heat, mix in tomatoes,
and immediately transfer to
a serving bowl so tomatoes stop
cooking. Gently mix in salt and
lime juice. Serve warm or at room
temperature.
Unlike achars that soak
for weeks, this one
won’t last in your fridge
forever. Finish it off
within a few days for the
tastiest—and safest—
results.WHAT’S COOKING?
DINNER
PRESERVATIONS
Give tomato season
a proper send-off with
this f iery pickled
medley from Indian-ish
author Priya Krishna.MAKING ACHAR, or pickled
fruits and vegetables, is a
long-standing Indian
tradition. As a girl, I remember
watching my great-aunt
combine oil, vegetables, and
a bunch of spices in a few
jars, then set them out to
marinate into a bright, briny
concoction during the
warmer months. This is my
mom’s shortcut version, which
can function either as a
condiment for rice and dal or
on its own as a tomato salad
with a big personality. The
blend of spices in the recipe is
called panch phoran, which
literally translates to “five
spice,” and its deep, earthy
f lavors highlight the
sweetness of fresh tomatoes.
The dish comes together in
about five minutes and has
the best texture, thanks to all
its crunchy seeds. And don’t
be afraid to eat the chiles—
they get milder when they’re
cooked down.124 SEPTEMBER^2019 OPRAHMAG.COM
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