no silly, not the animals…
and while i’m on the subject of tomatoes…
oh how i loved him (R.I.P)
he was so beautiful, inside and out.
ok, so back to this curry pickle: i used zebras, who happen to be green even when they’re ripe. but, for this you want green – as in unripe – tomatoes. the fleshier the better. little zebras or any kind of paste tomato will work well.
curried green zebras
2 & 3/4 lbs green tomatoes, sliced no larger than 1/4 inch thick
1 medium white onion, sliced very thin
2 & 1/2 tablespoons sea salt
3 cups cider vinegar
1/2 cup light brown sugar
2 & 1/2 teaspoons curry powder *
1 inch fresh ginger root, peeled & thinly sliced
12 whole allspice berries
pint mason jars with 2-piece lids
yield: approximately 4 pints
1. place sliced tomatoes and onions in large bowl, gently toss with sea salt. cover lightly with kitchen towel, let stand for 8 hours or overnight.
1. prepare canning pot, jars & lids. no need to sterilize the jars as once filled they will be boiled 10 minutes.
2. drain the tomatoes and onion, rinse with cold water and drain once more.
3. place vinegar, sugar & curry powder in a non-reactive (stainless or enameled iron) pot and bring to the boil.
4. as soon as vinegar mixture reaches the boil, add tomatoes & onions.bring back to a simmer and let simmer, stirring gently, until all the vegetables are just heated through. approximately 2 minutes.
5. remove hot jars from the canning pot and place 3 allspice berries & 2 slices of ginger in each jar.
6. fill jars, leaving 1/2 inch headspace. hot water bath process for 10 minutes.
*i know i’m about to get all pilgrim on you – put please, unless you live right next to a well shopped authentic indian grocer, you must make your own curry powder. regular old store bought curry is heavy on the cheaper spices, and usually has been sitting so long that turmeric and chile are the only flavors left to flave. it’s best to make it in small batches and use within 3 months. trust me.
tigress can’ jam august: tomatoes – success!
crunchy, curried & slightly sweet. to me this is a classic canned pickle. a wonderful way to use up a glut (yes a glut!) of summer tomatoes. delicious on a grilled cheese, or any other sandwich in which the classic bread and butter is the norm. the curry & spices add a punch but don’t overpower. plus it looks so damn cute in a jar.
learning: had a little packing problem at first. make sure to scoot them in tightly before pouring in the brine to fill.
1/2 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1/2 teaspoon whole fenugreek seeds
1 teaspoon whole peppercorns
3 whole cloves
1 teaspoon whole black or brown mustard seeds
3/4 teaspoons turmeric
1/4 teaspoon chile powder (use half paprika, half chile if you want less heat)
yield: 3 tablespoons
1. place a dry skillet on medium heat – iron if you have it.
2. add whole spices only and heat just until they change color slightly. you will smell the most wonderful aroma – take off heat.
3. immediately add the turmeric and chile powder, stir. let sit until cool.
4. grind in an electric spice grinder. store in an airtight container for up to 3 months
and of course use in the wonderful pickle above!