Tomato Achar Food

PICKLED TOMATOES

Pickled Tomatoes image

Provided by Food Network

Time 20m

Yield about 2 cups

Number Of Ingredients 8

Ingredients

1 pint cherry tomatoes
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon dried rosemary
1 teaspoon lemon zest
1/2 teaspoon whole black peppercorns
2 cloves garlic, crushed

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.

TOMATO ACHAR

Tomato Achar image

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

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
1 tablespoon oil
1 teaspoon fenugreek seeds
10 cloves garlic, thinly sliced
2 tablespoons chopped cilantro

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

TOMATO OR PEACH OR MANGO ACHAR

Tomato or Peach or Mango Achar image

Make and share this Tomato or Peach or Mango Achar recipe from Food.com.

Provided by That is Dr House to

Categories Mango

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 peeled garlic cloves, minced
2 tablespoons fresh ginger, minced
2 teaspoons oil
2 -4 hot peppers, minced
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon mild curry powder
1 pinch salt
2 peaches or 1 mango, finely chopped
1/2 cup water

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.

Nutrition Facts : Calories 31.3, Fat 1.7, SaturatedFat 0.2, Sodium 30.2, Carbohydrate 4, Fiber 0.9, Sugar 1.9, Protein 0.8

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