Tomato and Green Chile Pickle

This is a tomato recipe that can be made all year round because it uses cherry tomatoes, which you can get even in the dead of winter, and it is so simple and yet delicious that it elevates whatever you add it to.  This is also the recipe that bottomed out my seeds on hand and I had to reorder almost everything if I am going to make more Indian food as the winter unfolds.  This takes minutes to make, and you will be so happy you did.

• 2 tablespoons olive oil
  
• ¹/₄ teaspoon fennel seeds
  
• ¹/₄ teaspoon nigella seeds
  
• ¹/₄ teaspoon cumin seeds
  
• ¹/₄ teaspoon black mustard seeds
  
• ¹/₄ teaspoon fenugreek seeds
  
• ¹/₄ teaspoon asafetida (optional, but really great)
  
• 4 long Indian green chiles or serrano chiles, halved lengthwise (no need to remove the stems)
  
• 1 cup cherry tomatoes, halved
  
• ³/₄ teaspoon kosher salt
  
• 1 tablespoon freshly squeezed lime juice (from about half a lime)

1. In a large nonstick skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, toss in the fennel seeds, nigella seeds, cumin seeds, black mustard seeds, and fenugreek seeds. Cook until the spices look slightly browned and start to sputter (watch the cumin—that’s the best indicator), about 1 minute max. Stir the asafetida (if using) and then add the chiles. Cook for 2 minutes, until the chiles brown and crisp on the sides.
2. Turn off the heat, mix in the tomatoes, and immediately transfer to a serving bowl so that the tomatoes stop cooking. Gently mix in the salt and lime juice. Serve warm or at room temperature. This will keep, covered in the fridge, for a few days, but it’s best polished off day-of.