* Percent Daily Values are based on a 2000 calorie diet.
Garam masala cherry tomatoes
Keep a jar of these in your fridge for pasta, toast toppings or side dishes.
Prep Time10 minutesmins
Fermenting time14 daysd
Total Time14 daysd10 minutesmins
Course: Side Dish
Cuisine: British
Servings: 1jar (700ml)
Calories: 208kcal
Author: Mark Diacono
Equipment
Jar
Ingredients
1tbspcumin seeds
1tbspground coriander seeds
1tbspfennel seeds
6cardamom podsseeds only
2cloves
625gcherry tomatoeswashed and stems removed
400ml5% brine
Method
Lightly bash the spices to encourage them to release their scent and flavour.
Fill the jar with the tomatoes and add the spices.
Pour the brine to within no nearer than two centimetres of the rim. To make the 5% brine, use five grams salt for every 100ml water. It is easiest to dissolve salt in hot water, yet ideally the brine should be cool when poured over the ingredients. It helps to dissolve the salt in a quarter to a third of the water as boiling water, stirring vigorously, before adding the rest as cold water.
Secure the lid and leave to ferment out of direct sunlight in a warmish place, lifting the top at least once a day to release any pressure, and inverting to encourage the spices to mix.
After five days, taste a tomato: it should be salty sharp spicy, slightly fizzy and delicious. Give it a few more days if you want the flavour to develop.