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Tomato Achar

By: Harsh Tripathi of Kanpur, IN

Different but very tasty

Filed in Miscellaneous

Serves 1 people

Other 53 recipes by Harsh Tripathi »


  • 4 large ripe tomato or 2 cups ripe cherry tomato
  • 5 fresh hot red chili pepper, minced
  • 1 tbsp Garlic, minced
  • 1 tbsp Ginger, minced
  • 1 tsp Cumin seed
  • 1 tbsp Mustard seeds
  • 1 tsp ground szechwan pepper (timur)
  • 1/4 tsp Asafetida powder
  • 2 tbsp cilantro, chopped
    2 tbsp lime juice
  • 1 tbsp mint leaf, chopped (optional)
    1 tbsp cooking oil
  • salt
  • Garnish
  • 1 tbsp oil
  • 1 tsp fenugreek seeds
  • 10 cloves garlic, thinly sliced
  • 2 tbsp chopped cilantro
  • ½ tsp Achar Spice


  1. Roast tomatoes in oven for about 30 minutes, or until charred.
  2. Remove charred skin and reserve flesh in a bowl.
  3. In a sauce pan, heat oil.
  4. Add cumin and mustard seeds; fry for 30 seconds or so.
  5. Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
  6. In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and achar spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired).
  7. Transfer into a large bowl.
  8. For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
  9. Add slices of garlic and fry till light brown.
  10. Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
  11. Mix well and refrigerate for at least two hours before serving.

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