Making achar, or pickle, is a long-standing Indian tradition. At the start of summer, my great-aunt will combine oil, vegetables, and a bunch of spices in a few jars, then set them out to marinate into a bright, spicy concoction during the warm months. This is my mom’s shortcut pickle, which can function either as a condiment for rice and dal, or on its own as a tomato salad with a very big personality. It is the sweeter, cherry tomato version of an achar that’s normally made with a sour tropical berry called karonda. Also, the specific combo of spices in here is called panch phoran, which literally translates to “five spices” and can be used in so many ways, from fish stew to dal. Other reasons to make this dish: (1) It comes together in less than five minutes, (2) it highlights the delightful flavor of good cherry tomatoes, and (3) it has the absolute BEST texture with all those crunchy seeds.
Unlike most achars, this one will not last in your fridge forever. Best to finish it off while it’s fresh. And don’t be afraid to eat the whole chiles—they get milder when they’re cooked down.
Serves 4
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 and cook until the spices look slightly browned and start to sputter (watch the cumin—that’s the best indicator), about 1 minute max. Stir in 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.