Tomato Achar Food

PICKLED TOMATOES

Steps:

• Poke holes in the top of the tomatoes with a skewer.
• In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.
• In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture. Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.

HOW TO PICKLE TOMATOES: THE EASIEST PICKLED TOMATO RECIPE

Steps:

• Wash your tomatoes and remove the stems.
• Poke 2-3 holes through your tomatoes with a skewer. This allows the brine to seep in. You could also peel the tomatoes, but they tend to turn to mush and peeling cherry tomatoes is a pain, trust.
• Place the tomatoes in a sterilized jar (simply boil the jar or run through the dishasher with no soap).
• Add some fresh dill on top. You could also add some pearl onions or peppers or whatever you like.
• In a small pot combine the remaining ingredients (adjust seasonings to your taste if you like)
• Bring the mixture to a boil for 3-5 minutes. Remove from heat, allow to cool to room temperature.
• Pour the brine into your jars over the tomatoes. It's enough for about 3, maybe 4 pints depending on how much evaporated and how many tomatoes are stuffed into your jar.
• Cover the jar with a sterilized lid and screw your ring on. Put them in the refrigerator and let them sit for at least 24 hours to soak up the goodness. They will last a long time refrigerated, a few months. That is if you don't eat them all first.

TOMATO OR PEACH OR MANGO ACHAR

Steps:

• Saute the garlic and the ginger in the oil for five minutes.
• Add the peppers and spices and saut a few seconds more.
• Add the tomato [mango or peach] and the water and reduce heat to a simmer.
• Cook until the achar is the consistency of catsup.

TOMATO ACHAR

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.