Curry up this winter 5 (Indian tomato oil pickle and saffron rice)


Indian tomato oil pickle
Makes 750ml

10ml black or brown mustard seeds
80ml cider vinegar
15ml grated fresh ginger
5 cloves garlic, chopped
60ml oil
15ml ground cumin
10ml ground turmeric
5ml chilli powder
1kg firm, ripe tomatoes, peeled, seeded and chopped
60g sugar
15ml cider vinegar, extra


  1. Place the mustard seeds and vinegar in a small saucepan and heat over low heat for 12 minutes, or until the seeds just start to pop. The vinegar will be nearly evaporated. Cool. Place the seeds, ginger and garlic in a blender and blend to paste.
  2. Heat the oil in the saucepan, add the cumin and turmeric and cook, stirring gently, over low heat for 4 minutes, or until fragrant.
  3. Add the mustard seed mixture, chilli powder, tomato, sugar and 5ml salt. Reduce the heat and simmer, stirring occasionally, for 45 minutes, or until quite thick. Stir through the extra vinegar. Spoon into clean, warm jars, seal and cool. Refrigerate for up to 1 month. Serve with Indian curries.

Saffron rice
Serves 6

500ml basmati rice
25g butter
3 bay leaves
  Pinch of saffron threads
500ml boiling vegetable stock

1. Wash the basmati rice thoroughly, cover with cold water and soak for 30 minutes. Drain.
2. Heat the butter gently in a frying pan until it melts. Add the bay leaves and washed rice, and cook, stirring, for 6 minutes, or until all the moisture has evaporated.
3. Meanwhile, soak the saffron in 30ml hot water for a few minutes. Add the saffron, and its soaking liquid, to the rice with the vegetable stock, 375ml boiling water and salt to taste. Bring to boil, then reduce the heat and cook, covered, for 12-15 minutes, or until all the water is absorbed and the rice is cooked. Serve with Indian curries.