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.


2 tablespoons olive oil
1/4 teaspoon fennel seeds
1/4 teaspoon nigella seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon asafetida (optional, but really great)
4 long Indian green chiles or serrano chiles, halved lengthwise (no need to remove the stems)
1 cup cherry tomatoes, halved
3/4 teaspoon kosher salt
1 tablespoon freshly squeezed lime juice (from about half a lime)


Step 1
In a large nonstick skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, toss in the fennel seeds, nigella seeds, cumin seeds, black mustard seeds, and fenugreek seeds. Cook until the spices look slightly browned and start to sputter (watch the cumin—that’s the best indicator), about 1 minute max. Stir the asafetida (if using) and then add the chiles. Cook for 2 minutes, until the chiles brown and crisp on the sides.

Step 2
Turn off the heat, mix in the tomatoes, and immediately transfer to a serving bowl so that the tomatoes stop cooking. Gently mix in the salt and lime juice. Serve warm or at room temperature. This will keep, covered in the fridge, for a few days, but it’s best polished off day-of.