Pickled Indian Roasted Cherry Tomatoes

Pickled Indian Roasted Cherry Tomatoes

This isn’t really pickled. I just love the flavors of the lime and it reminds me of Indian pickles. If you have preserved lemons, the lemons you can substitute the lime. Lime zest is yummy too. Go for your own taste. I love to serve these tomatoes as a topping on just about anything. Think sautéed zucchini or eggplant or corn or cucumbers! 

3 tablespoons olive oil

2 teaspoons Kitchn Porch Kitchari Spice 

4-5 long Indian green chiles or serrano chiles, halved lengthwise 

1 cups cherry tomatoes, halved

3/4 teaspoon salt

3 tablespoons fresh squeezed lime juice (or preserved lemons or preserved limes or lime zest) 

In a large nonstick skillet over medium-high heat, heat the oil. As soon as the  oil begins to shimmer. Add the spice mix and allow the spices start to sputter , about 1 minute. Then add the chiles. Cook for 1 minutes, until the chilies begin to soften. Remove from  the heat and mix in the tomatoes. Sprinkle with fresh  lime juice (or preserved lemons or lime zest) 

Serve warm or at room temperature. 

This will keep, covered in the fridge, for a few days

Kitchari Spice  Rub Recipe

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon dried turmeric

1 teaspoon dried ginger 

1 teaspoon nigella seeds (black cumin seeds) 

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 teaspoon yellow mustard seeds 

1 teaspoon fenugreek seeds

1 teaspoon asafetida