Tomato Achar: A Tangy Nepalese Delight 🌶️🍅
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Description:
Immerse yourself in the vibrant flavors of Nepal with this delightful Tomato Achar recipe, brought to you by Love With Recipes. This tangy and aromatic pickle combines the richness of roasted tomatoes with a symphony of spices, creating a perfect accompaniment to any meal. Whether you’re a fan of bold, spicy flavors or just looking to explore new culinary horizons, this Tomato Achar will surely satisfy your taste buds.
Ingredients:
- 4 large tomatoes 🍅 (roasted)
- 5 cups cherry tomatoes 🍒 (roasted)
- 1 hot red chili pepper 🌶️ (adjust to taste)
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon cumin seeds 🌿
- 1 teaspoon mustard seeds 🌰
- 1 teaspoon Szechwan pepper (or substitute with black pepper)
- 1/4 teaspoon asafoetida powder (hing)
- 2 tablespoons lime juice 🍋
- 2 tablespoons chopped fresh cilantro 🌿
- 1 tablespoon fresh mint leaves (optional, for added freshness)
- 1 teaspoon salt 🧂
- 1 teaspoon fenugreek seeds (for tempering)
- 1 tablespoon garlic slices (for tempering)
- 1 tablespoon oil (for frying)
- 1 tablespoon chopped fresh cilantro (for garnish)
Instructions:
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Roasting the Tomatoes: Begin by preheating your oven to 400°F (200°C). Place the large tomatoes and cherry tomatoes on a baking sheet, ensuring they are spread out in a single layer. Roast them in the oven for about 30 minutes, or until their skins are charred and blistered. This roasting process enhances their flavor and adds a smoky depth to the achar.
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Preparing the Tomatoes: Once roasted, remove the tomatoes from the oven and let them cool slightly. Peel off the charred skins, and then transfer the flesh into a large bowl. Set aside for later use.
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Heating the Spices: In a medium-sized saucepan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and mustard seeds to the hot oil. Fry the seeds for approximately 30 seconds, or until they start to pop and release their aromatic oils.
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Making the Spice Mixture: Add the minced garlic, ginger, hot red chili pepper, Szechwan pepper, asafoetida powder, lime juice, and salt to the saucepan. Stir the mixture for about 1 minute, allowing the flavors to meld together and the garlic to become fragrant.
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Blending the Tomato Mixture: In a blender or food processor, combine the roasted tomatoes (both large and cherry), the prepared spice mixture, and chopped cilantro. If you’re using mint leaves, add them to the blender as well. Process everything until you achieve a smooth, paste-like consistency. If you prefer a chunkier texture, blend it for a shorter period.
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Combining and Refrigerating: Transfer the blended tomato mixture into a large mixing bowl. For added flavor, prepare a garnish by heating 1 tablespoon of oil in a non-stick pan. Add fenugreek seeds and fry until they turn dark brown. Then, add garlic slices and cook until they become light brown and crispy.
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Adding the Garnish: Pour the hot garlic-oil mixture and fenugreek seeds over the tomato mixture. Stir in the remaining chopped cilantro. Mix everything thoroughly to ensure the flavors are well incorporated.
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Final Touches: Allow the achar to sit and develop its flavors by refrigerating it for at least 2 hours before serving. This resting period helps the flavors to meld and intensify, making the achar even more delicious.
Serving Suggestions:
Tomato Achar can be served as a tangy side dish alongside your favorite curries, rice dishes, or as a condiment to enhance the flavor of sandwiches and wraps. Its bold taste and spicy kick make it a versatile addition to any meal.
Enjoy the bold and vibrant flavors of Nepal with this Tomato Achar recipe. Perfect for sharing with family and friends, this pickle will add a delightful tang to your culinary repertoire. 🌟
