SPICY PICKLED TOMATOES

1 1/2 pounds tomatoes, peeled 
1 bunch scallions,
--white and green,sliced 
5 chile Peppers 
3/4 cup white vinegar 
1/4 cup brown sugar 
1 TB kosher salt 
2 TB freshly Minced Ginger   
2 TB crushed garlic 
1 tsp turmeric 
1 TB yellow Mustard Seeds ('Rai')  
1 TB cracked black peppercorns 
2 tsp cayenne 
3/4 cup olive oil 
1 TB Cumin (Ground)  

Slice tomatoes into 6-8 wedges each. Mix in a large bowl with 
scallions and peppers.

In a medium saucepan bring vinegar to a boil. 
Add sugar and salt, and cook until dissolved, 

Remove from heat and set aside.Measure ginger, garlic, mustard seeds,
cracked peppercorns, cumin, cayenne, and turmeric onto a plate 

Place near stove. In another medium saucepan, heat oil over moderate 
heat until smoking lightly - not 911 Style

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 vegetables that you set aside. 

Mix well, cover with plastic wrap,and refrigerate at least 3 days before serving.