Chutneys/ pickles are generally served at almost every meal in India/ Nepal. They round up the entire meal with the punch/ spiciness. This tomato achar from Nepal is the perfect accompaniment to Nepali vegetarian thali. Tomato chutney/ pickle is a popular one all over India too. Each region has its own version of the recipe. So, this Nepali tomato achar is slightly different from the way I make chutney and it’s absolutely delicious. Recipe is adapted from here:
Ingredients:
The main ingredient for the dish is obviously tomato. Pick a juicy variety for the best taste. I mostly use vine-ripened tomatoes to make this achar. But roma tomatoes would also work here. Small campari or cherry tomatoes are also great options. Try not to get the ones that are too fleshy. The other ingredients needed for the recipe are:
Fresh Red Fresno ChiliesMustard & Fenugreek seedsGinger & garlicGround Coriander & CuminTurmericSalt
Instructions:
The interesting part of this dish is dry roasting tomatoes and fresh red chilies. Roasting imparts a smokiness and makes the dish extra special.
Dry roast the tomatoes and chilis in a skillet until nicely roasted on all sides. Stir frequently until browned on all sides. Let the tomatoes and chilies cool. Peel the tomatoes; chop both the tomatoes and chilies into small pieces. Reserve all the tomato juice. Heat oil in a pan, add the mustard and fenugreek seeds. Once the seeds start to splutter, add the grated ginger and sliced garlic. Cook till the garlic is lightly browned all over. Add the chopped tomatoes, chilis, reserved tomato juice, ground cumin, ground coriander, turmeric and salt. Cook on medium flame until all the water is evaporated and the chutney gets a nice thick consistency.
To Serve
This is a very tasty and spicy chutney. It tastes great with rice or roti or as a sandwich spread.
