Green Chile And Cherry Tomato Pickle



  1. In a nonstick skillet over medium-high heat, warm the oil.
  2. Once the oil begins to shimmer, add all the seeds seeds and cook for 1 minute.
  3. Stir in the asafetida (if using) and then add the chiles.
  4. Cook for 2 minutes.
  5. Turn off the heat, mix in the tomatoes, and immediately transfer to a serving bowl.
  6. Mix in the salt and lime juice.
  7. Serve warm or at room temperature.