TOMATO ACHAR
About 2 ¼ cups
Serve this Indian pickle with Dal, rice, or Naan. If desired, the recipe may be halved, but we have never had trouble finding uses for this flavorful condiment.
Have ready:
- 2 pounds tomatoes, quartered
- 1 head garlic, peeled and chopped
- 4 serrano peppers, seeded and chopped
Heat in a large saucepan over medium heat:
- ⅓ cup vegetable or mustard oil
When the oil is hot, add and fry for 30 seconds:
- 1 ½ teaspoons black or yellow mustard seeds
- 1 ½ teaspoons fenugreek seeds
- ½ teaspoon fennel seeds
- (½ teaspoon ajwain seeds)
- (½ teaspoon nigella seeds)
- (3 whole dried Kashmiri or árbol chiles)
Standing back to avoid the sputtering oil, add:
- 12 fresh curry leaves, coarsely chopped
- 1 bay leaf
Add the garlic and serranos and cook for 2 minutes. Stir in the tomatoes and:
- 2 teaspoons salt
- (¼ teaspoon asafoetida)
Bring to a simmer and cook, stirring occasionally, over medium-low heat until most of the liquid has been cooked off, about 1 ½ hours. You will need to stir more frequently as the mixture reduces to prevent it from sticking to the pot and burning. Remove from the heat, remove the bay leaf, and let cool. Season to taste with:
- Salt
Store, refrigerated, for up to 1 month.