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| 1 1/2 x ca. 450 g | Tomatoes; peeled and cored |
| 1 Bund | Scallions (white & green); sliced diagonally |
| 5 | Serrano chiles with seeds; sliced diagonally |
| 3/4 Tasse | white vinegar |
| 1/4 Tasse | Palm or dark brown sugar |
| 1 Esslöffel | salt coarse |
| 2 Esslöffel | ginger freshly grated |
| 2 Esslöffel | Pureed garlic |
| 1 Esslöffel | Black or yellow mustard seeds |
| 1 Esslöffel | Cracked black peppercorns |
| 1 Esslöffel | ground cumin |
| 2 Teelöffel | cayenne pepper |
| 1 Teelöffel | turmeric |
| 3/4 Tasse | olive oil |
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Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.
In a saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another saucepan heat oil until smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.
World Tour Show #WT1A12
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