Tomato Achar

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 10
• 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 asafetida 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

Recipe

• 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 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.