Nepalese Tomato Achar Food
TOMATO ACHAR
Make and share this Tomato Achar recipe from Food.com.
Provided by Tulsi Regmi
Categories Vegetable
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 62.4, Fat 3.4, SaturatedFat 0.4, Sodium 7.5, Carbohydrate 7.6, Fiber 1.7, Sugar 3.3, Protein 1.8
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- Let the tomatoes and chilies cool. Peel the tomatoes; chop both the tomatoes and chilies into small pieces. Reserve all the tomato juice.
- Heat oil in a pan, add the mustard and fenugreek seeds. Once the seeds start to splutter, add the grated ginger and sliced garlic.
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