Tomato Achar
Bursting with tangy goodness and bold spices, Tomato Achar is a traditional South Asian pickle that packs a punch of flavor with every bite. Made with ripe, juicy tomatoes and infused with the warm aroma of mustard seeds, fenugreek, and curry leaves, this vibrant condiment is slow-cooked to perfection in mustard oil, ensuring a rich, smoky undertone. The addition of tamarind pulp brings a delightful tang, while red chili powder and ground coriander add layers of spiced complexity. Perfect as a zesty sidekick to rice, parathas, or grilled meats, this homemade achar is a must-try for lovers of bold and authentic flavors. Ready in under 45 minutes and easy to store, this pickle is a versatile kitchen staple you'll savor for weeks.
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Recipe Information
Ingredients
- 500 grams Ripe tomatoes
- 1 tablespoon Mustard seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Turmeric powder
- 1.5 tablespoons Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Tamarind pulp
- 10 leaves Curry leaves
- 6 cloves Garlic cloves
- 1 inch Ginger
- 3 tablespoons Mustard oil
Instructions
Wash the tomatoes thoroughly and chop them into small pieces.
Peel the garlic cloves and grate the ginger.
Heat the mustard oil in a large pan or wok over medium heat until it reaches its smoking point. This helps reduce its pungency.
Add the mustard seeds to the hot oil and let them crackle.
Lower the heat and add fenugreek seeds, curry leaves, grated ginger, and crushed garlic. Sauté for about 1-2 minutes until fragrant.
Add the chopped tomatoes to the pan and stir well to combine.
Cook the tomatoes over medium heat for 10-12 minutes, stirring occasionally, until they break down and release their juices.
Add turmeric powder, red chili powder, ground coriander, and salt. Mix well to evenly incorporate the spices.
Stir in the tamarind pulp and sugar, and continue cooking for another 5-7 minutes, allowing the flavors to meld together and the mixture to thicken.
Taste and adjust seasoning if necessary.
Remove the pan from heat and let the achar cool completely.
Transfer the cooled tomato achar into a clean, sterilized jar and store it in the refrigerator. It can be kept refrigerated for up to 2 weeks.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 33.2 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1917 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
