So the tomatoes should have been ripe ages ago but mine still look like this:
Which means I’ll be making batches of green pickles again this year. But that’s okay because I rather like the green pickles. I made them first with under ripe plums that I collected in deepest Suffolk with Vivia of Grethic’s Grethica. She also tracked down some recipes which she posted links to here. Its worth watching the you tube clips because they are a bit bonkers but to make it a bit easier I’ve given the recipe the way I did it here.
You need:
Lots of unripe tomatoes or plums
Sour pickle:
1 quantity (see note) each of fenugreek seeds, mustard seeds, red chilli flakes, cumin seeds, coriander seeds
½ quantity of salt
¼ quantity of tumeric
rapeseed oil
Sweet and sour pickle:
8% salt
4% tumeric
50% sugar
rapeseed oil
In both cases the quantities take a bit of guess work. In the second one I assumed it meant use 8% of the weight of fruit you have etc. In the first one it was harder so I just did what looked like a sensible quantity for the fruit I had the get a good level of spiciness.
This is what you do:
Cut the tomatoes (or plums) into quarters. Discard the stones if you have plums. I usually make one batch of each type so I split the total fruit in half then carry on.
Sour pickle:
Mix the spice and salt together in a bowl. Add the fruit and coat with the mix. Cover with cling film and leave somewhere light and warm for 3-4 days. Pack tightly in sterilised jars and cover with rapeseed oil. Leave it to mature for at least a month. This one is quite like lime pickle so is great with curries. I use any leftover spicy oil for cooking curry as well.
Sweet and sour pickle:
Mix the salt and tumeric together and add the fruit. Coat. Cover with clingfilm and leave in a bright warm place for 2-3 days. Add the sugar and leave for a further 3-5 days. Pack into sterilised jars and cover with oil. As this one is sweeter it also works well with cheeses or cold meats.
Here is what you end up with:
