TOMATO ACHAR
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
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
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
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
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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