OK, here’s another recipe from Delights From The Garden Of Eden, the Iraqi cookbook by Nawal Nasrallah – and a simpler recipe you’ll never find.
Seems obvious, too, now that I’ve tried it.
I wonder if Indians use pickles in this way?
We use commercial Indian pickles at home sparingly on our Indian cooking. But this relish takes such products to a whole new level of usefulness.
Gosh, I reckon it’d go great in sandwiches, along with curries and rice and all sorts of things.
I reckon, too, it’ll keep in the fridge but I suspect fresh is best with this.
Nawal’s recipe uses mango pickle but I used what we had – a tangy lime and ginger pickle.
I had it slathered on bread as a snack while I was cooking something else.
1/2 cup store-bought Indian pickle of your choice
1/2 cup chopped ripe tomatoes.
1. Mix both ingredients together gent;y.