Chile Pepper, Cumin, Fennel, Lime, Lime Juice, Tomato, Olive Oil, Entertaining, Weeknight Cooking, Dinner Party, Pan-Fry, Sauté, Quick And Easy, Summer, Fall, Condiment/Spread, Cooking For One, Vegetarian, Vegan, One-Pot Wonders, Gluten-Free, Salad

Chile Pepper, Cumin

Green Chile & Cherry Tomato Pickle From Priya & Ritu Krishna Recipe on Food52

This weeknight green chile and cherry tomato quick pickle is a shortcut version of an Indian achar, from Priya Krishna and her mom Ritu's cookbook Indian-ish.

8/1/2021 7:00:00 PM

“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 weeknight green chile and cherry tomato quick pickle is a shortcut version of an Indian achar, from Priya Krishna and her mom Ritu's cookbook Indian-ish.

December 7, 2020I am addicted to these. I had to order a couple of the ingredients online since my local Indian Market has closed because of Covid-19. I can make them anytime now. Super easy. Wonderful flavor. I like them best fresh & warm with the crunchy seeds. But they are still good the next day or two (if they last that long!)

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 MeganSeptember 27, 2020Yum. Made this with chopped green tomatoes tonight to go along with dal & rice. Really added to the meal!! And a great use of green tomatoes, if you find yourself with lots at this time of year. I didn't have nigella seeds or asafetida and it was still delicious.

 cookwhatyouhaveSeptember 14, 2020This is fantastic! Totally lives up to the hype. I almost doubled everything but used only 3 serrano chilis and that was plenty of heat for me. I would add that i think this keeps well unlike what the recipe says. I've been enjoying it for almost 3 days now and just used the dregs as a dressing of sorts for chickpeas, more fresh chopped tomatoes, some feta and cilantro for a quick salad. On day two I chopped up the serranos so they integrated a bit better. Thanks for a fantastic recipe! headtopics.com

 phipSeptember 13, 2020I finally made this and loved it for its simplicity of ingredients and preparation and its complex flavors. The flavors were very new to me. I had The tomatoes with 2 boiled eggs with softish yolks for an Indianish dinner. Dehlish.

 soondubuSeptember 11, 2020This makes it sound like Priya's mom invented this recipe, which isn't true. I'm not sure why every article about her references her mom as this innovative chef when all of these dishes, even the fusion recipes, are pretty common. Anyway it's nice having the recipe laid out in print.

 David H.September 9, 2020 Read more: Food52 »

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Yesssss, I make this at least once a month. So good.

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Indian, Chinese army officers meet to defuse border standoffTop Indian and Chinese army commanders have met after a gap of three months to discuss the expeditious disengagement of thousands of forces in a bid to ease the 15-month border tensions and clashes. Dear GOD/ ALLAH/ SHIV/etc. You've never allowed anyone to stay at this planet forever then why they're fighting based on their own creation of differentiation based on Nationality & Religion? They have divided your LAND & OCEAN Later...in the old age...they'll fight own diseases Dear GOD/ ALLAH/ SHIV/etc. You've never allowed anyone to stay at this planet forever then why they're fighting based on their own creation of differentiation based on Nationality & Religion ? They have divided your LAND & OCEAN Later...in the old age...they'll fight own diseases Dear GOD/ ALLAH/ SHIV/etc. You've never allowed anyone to stay at this planet forever then why they're fighting based on their own creation of differentiation based on Nationality & Religion? They have divided your LAND & OCEAN Later...in the old age...they'll fight own diseases

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Skillet Salmon With Valencia Orange Glaze Recipe on Food52Our favorite weeknight dinners are all about simple and fresh ingredients, and this is one meal in particular that the whole family looks forward to. The recipe is bright and flavorful, and if you have kids like I do, it’s an easy cleanup.To make this dish, start with a citrusy glaze made with fresh California Valencia oranges, honey, coconut aminos to balance the sweetness, some avocado oil, and a dash of garlic powder. Coat the salmon with the glaze, then sear it in a skillet and finish in the oven with a quick bake. It’s ready in 30 minutes, which is perfect for hungry kids that don’t wanna wait too long. This salmon goes well with anything from roasted seasonal veggies (bell peppers, zucchini, or sweet potatoes) to fluffy white rice, while the glaze can go on any other protein or veggie mix. Um..