Tomato Achar

Ingredients

• 4 large ripe tomatoes or 2 cups ripe cherry tomatoes
• 4 large ripe tomatoes or 2 cups ripe cherry tomatoes
• 2 cups ripe cherry tomatoes
• 5 fresh hot red chili peppers, minced
• 5 fresh hot red chili peppers, minced
• 1 tablespoon garlic, minced
• 1 tablespoon garlic, minced
• + 27 more ingredients
• • 1 tablespoon ginger, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon cumin seed
  • 1 teaspoon cumin seed
  • 1 tablespoon mustard seeds
  • 1 tablespoon mustard seeds
  • 1 teaspoon ground szechwan pepper (timur)
  • 1 teaspoon ground szechwan pepper (timur)
  • ¼ teaspoon asafetida powder
  • ¼ teaspoon asafetida powder
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons lime juice
  • 1 tablespoon mint leaf, chopped (optional)
  • 1 tablespoon mint leaf, chopped (optional)
  • 1 tablespoon cooking oil
  • 1 tablespoon cooking oil
  • salt
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon fenugreek seeds
  • 10 cloves garlic, thinly sliced
  • 10 cloves garlic, thinly sliced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped cilantro

1 Roast tomatoes in oven for about 30 minutes, or until charred. 2 Remove charred skin and reserve flesh in a bowl. 3 In a sauce pan, heat oil. 4 Add cumin and mustard seeds; fry for 30 seconds or so. 5 Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute. 6 ...

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