Tomato Chili Achaar
by sangita sinha
16 Nov 2011
This recipe has been viewed 5240 times
Tomato Chili Achaar is a spicy tangy pickle of ripe red tomatoes with green chilies! Who ever likes spicy achaar will love this. This achaar's shelf life of six months.
Tomato Chili Achaar recipe - How to make Tomato Chili Achaar
Preparation Time: Cooking Time: Total Time:
Makes 2 jars
2 kgs ripe red tomatoes , chopped
200 gms green chillies , of any variety
125 gms ginger (adrak) paste
125 gms garlic (lehsun) paste
100 gms chilli powder
1 tsp turmeric powder (haldi)
125 gms of salt
125 gms mustard (rai / sarson) powder
750 ml red vinegar
500 ml mustard (rai / sarson) oil
1 tbsp fenugreek (methi) seeds
1/2 tsp asafoetida (hing)
50 gms of curry leaves (kadi patta)
Method
- Method
- Combine the ginger paste, garlic paste, chilli powder, turmeric powder, salt, mustard powder and half the vinegar and keep aside for 10 minutes.
- Remove the stems from the chilies and cut them in two or three pieces depending on the length of the chillies.
- Heat the oil in large pan, add the fenugreek seeds and asafoetida.
- After 1 minute add the masala kept aside and stir continuously for 5 minutes.
- Add the balance half of the vinegar and stir for 1 minute.
- Add the green chilies and the curry leaves and keep stirring for 5 minutes.
- Add the tomatoes and stir for 5 minutes.
- Let this simmer for 45 to 50 minutes stirring occasionally.
- The pickle is ready and can be served as soon as it is cooled.
Outbrain