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Quick Turmeric Pickled Tomatoes

The first time I made turmeric pickled tomatoes, I didn’t even own a dinner table. I served an elaborate Indian feast on a blanket spread out on my living room floor.

Quick Pickled Turmeric TomatoesIt was one of my first real dinner parties. The menu included meat-and-veggie-stuffed samosas (recipe coming soon on All Ways Delicious!), various chutneys, curries, rice, and these turmeric pickled tomatoes.

It was full of flavor and spice, and since my guests and I were all young and used to San Francisco apartment living, “floor dinner” seemed perfectly normal.

Ingredients for Turmeric Pickled Tomatoes

We washed the spicy food down with ice-cold gin and tonics, which in retrospect seems like an odd choice. But I digress.

My point is, that was a long time ago (wayyyyyy before turmeric was even a thing in these parts) and I’ve been dreaming about these turmeric pickled tomatoes ever since.

ground turmeric for turmeric pickled tomatoes

Turmeric is amazing (anti-inflammatory! Bright yellow! Delicious!). These turmeric pickled tomatoes burst with flavor—spicy chilies, tart apple cider vinegar, tangy lemongrass, salty and sour fermented black beans, the earthy heat of ginger, and, of course, the mustardy hit of turmeric.

Quick Turmeric Pickled Tomatoes

The bright flavors of the pickled tomatoes are a fantastic counterpoint to crunchy, fried, meat-based dishes like samosas. Feel free to eat them at a proper dining table—or have a floor picnic!

Yield: Serves 8

Quick Turmeric Pickled Tomatoes

Quick Pickled Turmeric Tomatoes

I adapted this recipe from one in Barbara Tropp’s China Moon Cookbook (one of my all-time faves!). Tropp adapted it from a recipe by Mary Sue Milliken and Susan Feniger (there is a pickled tomato recipe in their City Cuisine cookbook). My recipe combines elements from both, adapted based on what I had in my kitchen. I love Tropp's addition of Chinese fermented black beans in the dish, but they can be hard to find, so feel free to leave them out.

Prep Time 20 minutes
Cook Time 5 minutes
Additional Time 6 hours
Total Time 6 hours 25 minutes

Ingredients

  • 1 ½ pounds cherry tomatoes
  • 1 bunch scallions (about 6 scallions), cut into 1-inch pieces
  • ¾ cup apple cider vinegar
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • 3-inch piece fresh ginger, peeled and cut into thin slices
  • 1 lemongrass stalk, sliced thin
  • ¼ cup vegetable oil
  • 3 serrano chiles, sliced thin
  • 1 tablespoon sesame oil
  • 1 tablespoon Chinese fermented black beans (optional)
  • 6 garlic cloves, peeled and smashed
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Toss the tomatoes and scallions together in a large bowl.
  2. In a small saucepan, combine the vinegar, sugar, salt, ginger, and lemongrass and heat over medium heat, stirring often, until the sugar is dissolved. Remove from the heat.
  3. In a separate saucepan, combine the vegetable oil, chiles, sesame oil, fermented black beans (if using), garlic, turmeric, and pepper. Heat over medium heat until the surface shimmers and the oil is very hot. REmove from the heat and let cool for 5 minutes.
  4. Combine the oil and vinegar mixtures and immediately pour the mixture over the tomatoes and scallions in the bowl. Stir to mix well. Store the tomatoes, scallions, and the liquid in glass jars in the refrigerator. Chill for at least 6 hours before serving. They'll keep in a sealed container in the refrigerator for up to 2 weeks.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 166Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 345mgCarbohydrates 21gFiber 2gSugar 15gProtein 2g

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Lemongrass, serrano chiles, garlic, ginger, apple cider vinegar, and turmeric combine to make this easy, quick pickled tomatoes recipe completely addictive.

By on October 18th, 2018

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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