Tomato Achaar



  • 2 cups roasted tomatoes, peeled, and chopped
  • 1 cup roasted red pepper, chopped
  • 3 fresh red chilies, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon musturd seeds
  • 1 teaspoon timur
  • 1 tablespoon musturd oil
  • 1/2 teaspoon ground black pepper
  • Salt to taste
  • Garnish:

    • 1 tablespoon musturd oil
    • 1 teaspoon fenugreek
    • 10 cloves garlic, thinly sliced
    • 1 tablespoon green onion, finely chopped


    In a blender combine all ingredients 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 musturd oil,
    splitter fenugreek until it turns dark. Add slices of garlic and fry
    till light brown. Pour the garlic-oil mixture and chopped green onions
    over the tomato mixture. Mix well and refrigerate for at least two
    hours. Serve chilled. Makes a good condiment.

Submitted by: Tulsi Regmi