Tomato Achar

Name: Tomato Achar
Ingredients: 4 large ripe tomatoes or 2 cups ripe cherry tomatoes; 5 fresh hot red chili peppers, minced; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced; 1 teaspoon cumin seed; 1 tablespoon mustard seeds; 1 teaspoon ground szechwan pepper (timur); 1/4 teaspoon asafoetida powder; 2 tablespoons cilantro, chopped; 2 tablespoons lime juice; 1 tablespoon mint leaf, chopped (optional); 1 tablespoon cooking oil; salt; Garnish; 1 tablespoon oil; 1 teaspoon fenugreek seeds; 10 cloves garlic, thinly sliced; 2 tablespoons chopped cilantro

18 ingredients

11 steps

Ingredients

4 large ripe tomatoes or 2 cups ripe cherry tomatoes
5 fresh hot red chili peppers, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin seed
1 tablespoon mustard seeds
1 teaspoon ground szechwan pepper (timur)
1/4 teaspoon asafoetida powder
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1 tablespoon mint leaf, chopped (optional)
1 tablespoon cooking oil
salt
Garnish
1 tablespoon oil
1 teaspoon fenugreek seeds
10 cloves garlic, thinly sliced
2 tablespoons chopped cilantro

Directions

1

Roast tomatoes in oven for about 30 minutes, or until charred.
2

Remove charred skin and reserve flesh in a bowl.
3

In a sauce pan, heat oil.
4

Add cumin and mustard seeds; fry for 30 seconds or so.
5

Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
6

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).
7

Transfer into a large bowl.
8

For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
9

Add slices of garlic and fry till light brown.
10

Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
11

Mix well and refrigerate for at least two hours before serving.