Tomato Achar

"This a condiment prepared with tomatoes and Himalayan spices and herbs."
 
Download
photo by Tulsi Regmi photo by Tulsi Regmi
photo by Tulsi Regmi
Ready In:
1hr 45mins
Ingredients:
17
Serves:
10
Advertisement

ingredients

Advertisement

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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Mindy B.
    The flavor is delicious, but this sauce, with the tomatoes uncooked, was much more liquid than I expected. Love the Szechuan peppecorn zing.
     
  2. Lucky in Bayview
    Oh hoooo! This was kickin' hot. This combination of flavors was something new to us and we really enjoyed it. Thanks for sharing the recipe.
     
  3. Queen Dragon Mom
    This is great stuff. It has a very distinctive aroma and flavor. Thanks, Tulsi, we will have this again with the chicken skewers.
     
Advertisement

Tweaks

  1. Mindy B.
    I did not use as many hot peppers. 1 tsp. of dried flakes was spicy enough.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes