There are different recipes for shatta – some are nothing more than chillies, cumin, lemon and olive oil – but I like tomato purée in it.
Pomegranate seeds are ubiquitous (indeed they find their way into dishes where they have no business being – pomegratuitous, I call it) but here they work perfectly.
These ‘fridge’ pickles won’t last longer than a couple of weeks in the fridge, but if you’re going to eat them quickly, why go to all the trouble of salting?