Tomato Achar
photo by Tulsi Regmi
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 4 large ripe tomatoes or 473.18 ml ripe cherry tomatoes
- 5 fresh hot red chili peppers, minced
- 14.79 ml garlic, minced
- 14.79 ml ginger, minced
- 4.92 ml cumin seed
- 14.79 ml mustard seeds
- 4.92 ml ground szechwan pepper (timur)
- 1.23 ml asafoetida powder
- 29.58 ml cilantro, chopped
- 29.58 ml lime juice
- 14.79 ml mint leaf, chopped (optional)
- 14.79 ml cooking oil
- salt
-
Garnish
- 14.79 ml oil
- 4.92 ml fenugreek seeds
- 10 clove garlic, thinly sliced
- 29.58 ml chopped cilantro
directions
- Roast tomatoes in oven for about 30 minutes, or until charred.
- Remove charred skin and reserve flesh in a bowl.
- In a sauce pan, heat oil.
- Add cumin and mustard seeds; fry for 30 seconds or so.
- Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
- In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired).
- Transfer into a large bowl.
- For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
- Add slices of garlic and fry till light brown.
- Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
- Mix well and refrigerate for at least two hours before serving.
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RECIPE SUBMITTED BY
Tulsi Regmi
Canada