Tomatar ka Achar

Introduction

Tomatar ka Achar, also known as Tomato Pickle, originates from Awadh.

Preparing the Main Ingredients

Ingredients:

• 500ml / 18fl oz (2½ cups) sesame oil
• 3 tablespoons mustard powder
• 1 tablespoon ground fenugreek
• ¼ teaspoon asafoetida
• 225g / 8oz (2 cups) red chilli powder
• 3kg / 6lb 10oz ripe, firm tomatoes, cut into quarters
• 750ml / 1¼ pints (3¼ cups) Tamarind Extract
• 2 tablespoons ground turmeric

For the tempering:

• 8 dried red chillies
• 3 tablespoons chana dal, rinsed and drained
• 3 tablespoons urad dal, rinsed and drained
• 3 tablespoons mustard seeds
• 500g / 1lb 2oz (1¾ cups) salt

Instructions:

1. Heat 2 tablespoons of the oil in a small frying pan (skillet) over medium heat, add the mustard powder, fenugreek, asafoetida and chilli powder and stir-fry for about 1 minute, or until fragrant. Set aside.
2. Heat almost all the remaining oil in a large, heavy-based pan over low heat, add the tomatoes and fry for 10 minutes, or until well cooked. Remove from the heat and allow to cool.
3. When cool, put the tomatoes in a blender or food processor, add the fried mustard powder mixture, the tamarind extract and turmeric and process until mixed together. Transfer to a bowl.
4. Heat the remaining oil in a large frying pan over medium heat, add the tempering ingredients, except the salt, and stir-fry for about 1–2 minutes, or until dark brown.
5. Add the salt and allow to cool, then add it to the tomato mixture and mix well.
6. Store in a sterilized airtight ceramic jar for up to 2 weeks in the refrigerator.