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Home Dish Tomato Achar(Pickle)

Tomato Achar(Pickle)

Name: How to cook Tomato Achar(Pickle) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 glass jar and more
Cuisine: Us

Introduce

Chef :

Dr.Madhumita Mishra

Tomato Achar(Pickle)

#GoldenApron #Post_21 #22_7_2019 #InEnglish Pickle is a kind of recipe that we mostly use in tiffin , main course platter , Pakodas and Fritters. Care should be taken to avoid the use of water in Tomatoes and grinding wet marsala. Presence of water in pickle creates formation of slime and fungus and thus forces to discard. Here the Tomato pickle is made with wet masala and dry masala . I have used Mustard oil and Vinegar as preservative to keep the pickle outside for long time . If one wants to avoid Vinegar, pickle has to keept in the refrigerator . I have used Deghi Chilli powder , so reduced the amount of green Chilli.

Ingredient

Food ration :

1 glass jar and more

Cooking time :

45 to 60 mins

500 gram

ripe and red Tomatoes chopped

30-40 gram

garlic chopped

15-20 gram

ginger chopped

5-10

or more/ less green chilli according to choice

2 sprig

Curry leaves chopped

2 tsp

cumin seeds (zeera)

2 tsp

mustard seeds (sarson) (black/yellow)

1 tsp

fenugreek seeds (methi)

250 ml

(1 pao) mustard oil

2 tsp

asafoetida (hing)

2 tsp

turmeric powder

2 tsp

red chilli powder

4 tsp

Salt (or as needed)

2 tbsp

white Vinegar

Cooking instructions

* Step 1

Fry the dry masala in low medium flame. Cool and grind to make powder.

* Step 2

After wash and clea dry the wet masala ingredients. Chop and grind roughly without water.

* Step 3

Wash, clean and wipe the tomatoes with kitchen towel and chop to smaller size. Take a wide pan. Heat oil in high flame. When the oil is hot reduce the flame. Add asafoetida and after 30 seconds add the ground ginger- garlic - green chilli paste.

* Step 4

Take the red chilli powder, sauté and mix and with the masala for 30 seconds.

* Step 5

The oil seen on cooked tomatoes indicates that cooking of pickle nearly going to end.

* Step 6

Add the salt then, mix well and cook.

* Step 7

Cool down the pickle after switching off the gas and add the vinegar and mix well. Keep in a glass jar.

* Step 8

Presence of water in the ingredients used to make pickle should be avoided always. Otherwise Fungus/ Slime mold formation take place. Thus Pickle is destroyed. ** Use of wide pan helps in quick water evaporation from pickle while preparing. *** Patience in cooking the wet masala till golden brown and separation of oil is right. It enhance the taste. **** Cooking of pickle uncovered, helps in drying of water quickly.

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