Tomato Achar

Different but very tasty

Recipe by Harsh Tripathi of Kanpur, IN

Ingredients vegetarian 1 servings

    • 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.