Tantalizing Tomato Achaar: A Traditional Indian Pickle Recipe

Ingredients

1 kg ripe tomatoes
100 g garlic, peeled and finely chopped
100 g ginger, peeled and finely chopped
2 tablespoons mustard seeds
2 tablespoons fenugreek seeds
1 tablespoon turmeric powder
2 tablespoons red chili powder
500 ml mustard oil
Salt to taste
2 tablespoons jaggery, grated
2 tablespoons vinegar

Steps and instructions

Wash the tomatoes thoroughly and cut them into quarters.
In a pan, dry roast the mustard seeds and fenugreek seeds until they emit a nutty aroma. Allow them to cool and then grind them into a fine powder.
In a large pan, heat the mustard oil until it begins to smoke. Add the chopped garlic and ginger to the oil and sauté until they turn golden brown.
Add the chopped tomatoes, salt, ground mustard and fenugreek powder, turmeric powder, and red chili powder to the pan. Mix well and cook on medium heat, stirring occasionally, until the tomatoes are completely cooked and the oil starts to separate from the mixture.
Add the grated jaggery and vinegar to the pan and mix well. Cook for an additional 5-10 minutes.
Remove the pan from the heat and allow the mixture to cool.
Once cooled, transfer the tomato achaar into sterilized glass bottles. Ensure that the achaar is completely covered with oil to prevent it from spoiling.
Store the tomato achaar in a cool and dry place for up to 3 months.

Tools for making

Cutting board - A sturdy surface to safely chop and prepare the ingredients.
Knife - A sharp knife for slicing the tomatoes, garlic, and ginger.
Pan - A large pan for cooking and sautéing the ingredients.
Spice grinder - A grinder to grind the mustard seeds and fenugreek seeds into a fine powder.
Spatula - A utensil for stirring and mixing the ingredients in the pan.
Glass bottles - Sterilized glass bottles for storing the tomato achaar.

Recipe variations

Additional spices like cumin powder, coriander powder, or garam masala for extra flavor.
Include diced onions or green chilies for added texture and heat.
Replace mustard oil with any other cooking oil of your choice.
Experiment with different types of vinegar such as apple cider vinegar or rice vinegar.
Add a pinch of asafoetida (hing) to enhance the aroma.
For a sweeter taste, increase the amount of jaggery or add honey as a substitute.
Include other vegetables like carrots, bell peppers, or green beans to make it a mixed vegetable achaar.
Add dried fruits like raisins or apricots for a touch of sweetness and texture.
Create a spicy version by increasing the amount of red chili powder or adding crushed red pepper flakes.
For a tangier achaar, squeeze in some fresh lemon juice.

Recipe overview

Tomato achaar, also known as tomato pickle, is a popular condiment in many Indian cuisines. This tangy and spicy pickle is made from ripe tomatoes, aromatic spices, and mustard oil. The tomatoes are cooked with garlic, ginger, and a blend of spices until they break down and the oil starts to separate. The addition of jaggery and vinegar adds a touch of sweetness and tanginess to balance the heat from the spices. This recipe will guide you through the process of making your own tomato achaar at home. It's a simple process that requires some patience, but the end result is a flavorful condiment that can enhance the taste of any meal. This tomato achaar can be stored in a cool and dry place for up to 3 months, making it a perfect make-ahead condiment for various dishes.

Common questions

How long can I store the tomato achaar? You can store the tomato achaar in a cool and dry place for up to 3 months.
Can I use any type of tomatoes? It is recommended to use ripe tomatoes for this recipe as they provide the best flavor and texture.
Is it necessary to use mustard oil? Yes, mustard oil adds a distinct flavor to the achaar. However, if you are unable to find mustard oil, you can substitute it with any other cooking oil.
Can I adjust the spice level? Certainly! You can adjust the amount of red chili powder according to your spice preference. You can also add or reduce the amount of garlic and ginger to suit your taste.
Can I use powdered spices instead of whole seeds? While using whole seeds and grinding them fresh gives the best flavor, you can use pre-ground spices if needed. Just remember to adjust the quantities accordingly.

Serving dishes and utensils

Cutting Board - A sturdy and clean surface for chopping and preparing the ingredients.
Knife - A sharp knife for cutting the tomatoes, garlic, and ginger.
Pan - A large pan for cooking the tomato achaar mixture.
Grinder - A grinder or spice grinder to grind the mustard seeds and fenugreek seeds into a fine powder.
Spatula - A spatula or wooden spoon for stirring and mixing the ingredients in the pan.
Glass Bottles - Sterilized glass bottles for storing the tomato achaar.

Origin stories

Tomato achaar, a staple in many Indian households, has a simple yet fascinating origin. Its beginnings trace back to the times when refrigeration was a luxury, and food preservation techniques were innovative and varied. Indian homemakers ingeniously developed this tangy, spicy condiment, also known as pickle, relying on the natural preserving properties of ingredients like oil, salt, and vinegar. The result was a dish that not only increased the shelf life of perishable vegetables like tomatoes but also added a burst of flavor to everyday meals. This deeply rooted tradition continues to be an essential part of Indian cuisine, with each region adding its unique twist to it, reflecting the diversity and richness of India's culinary legacy. Today, achaar is a testament to the resourcefulness and creativity that lies at the heart of Indian cooking.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.