Tomato Achar Recipes

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TOMATO ACHAR



Tomato Achar image

Make and share this Tomato Achar recipe from Food.com.

Provided by Tulsi Regmi

Categories     Vegetable

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 17

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 asafoetida 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

Steps:

  • Roast tomatoes in oven for about 30 minutes, or until charred.
  • Remove charred skin and reserve flesh in a bowl.
  • In a sauce pan, heat oil.
  • Add cumin and mustard seeds; fry for 30 seconds or so.
  • Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
  • 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).
  • Transfer into a large bowl.
  • For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
  • Add slices of garlic and fry till light brown.
  • Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
  • Mix well and refrigerate for at least two hours before serving.

Nutrition Facts : Calories 62.4, Fat 3.4, SaturatedFat 0.4, Sodium 7.5, Carbohydrate 7.6, Fiber 1.7, Sugar 3.3, Protein 1.8

PICKLED TOMATOES



Pickled Tomatoes image

Provided by Food Network

Categories     side-dish

Time 20m

Yield about 2 cups

Number Of Ingredients 8

1 pint cherry tomatoes
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon dried rosemary
1 teaspoon lemon zest
1/2 teaspoon whole black peppercorns
2 cloves garlic, crushed

Steps:

  • Poke holes in the top of the tomatoes with a skewer.
  • In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.
  • In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture. Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.

GREEN TOMATO PICKLES



Green Tomato Pickles image

Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe.

Provided by QUICKIEP

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 11h30m

Yield 32

Number Of Ingredients 14

1 gallon green tomatoes, thinly sliced
6 large onions, thinly sliced
½ cup salt
1 tablespoon whole black peppercorns
1 tablespoon whole cloves
1 tablespoon whole allspice berries
1 tablespoon celery seeds
1 tablespoon mustard seed
1 tablespoon ground mustard
3 cups distilled white vinegar
3 cups brown sugar
½ lemon, sliced
2 red bell peppers, minced
1 red bell pepper, thinly sliced

Steps:

  • In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
  • Pour cold water over tomatoes and onions, and let stand for 1 hour. Place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.
  • Drain tomatoes and onions.
  • In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. Check frequently; you may need to pull the pot off of the heat occasionally to prevent scorching. Discard spice bag.
  • Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes. Remove jars and let jars cool completely. Refrigerate any that haven't sealed completely. Store sealed jars in a cool dark place.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 28.1 g, Fat 0.5 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 18.2 mg, Sugar 24.7 g

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