Nepalese Tomato Achar Recipes

TOMATO ACHAR

Steps:

• Roast tomatoes in oven for about 30 minutes, or until charred.
• Remove charred skin and reserve flesh in a bowl.
• In a sauce pan, heat oil.
• Add cumin and mustard seeds; fry for 30 seconds or so.
• Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.
• In a blender, combine roasted tomatoes, chopped cilantro and mint, if used, and spice mixture; process to form smooth paste-like mixture (can be made chunkier, if desired).
• Transfer into a large bowl.
• For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.
• Add slices of garlic and fry till light brown.
• Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
• Mix well and refrigerate for at least two hours before serving.

NEPALESE MOMO AND ACHAR

Steps:

• mix chicken mince with finely chopped cabbage, onion.

NEPALESE TOMATO ACHAR

Steps:

• 1. Heat a non stick frypan or wok over a medium to low heat. Once the pan is hot add the whole tomatoes to the dry pan. Roast them in the dry pan over a medium to low heat, turning as necessary, until the skins are slightly wrinkled and split.
• 2. Add the chilies to the dry pan and roast for a further few minutes.
• 3. Remove the tomatoes and chilis from the pan. Roughly chop the tomatoes and chop the chilis a bit more finely.
• 4. Heat the oil in the pan and add the fenugreek seeds, mustard seeds, ginger and garlic. Fry until the fenugreek seeds are just browning. Add the cumin, coriander, tomatoes and chillis.
• 5. Cook over a medium to low heat until there is no liquid left, and the achar is like a thick paste. Stir through the fresh coriander and serve.
• 6. You can also add lemon juice if you want to make it tangy.
• 7. Serve with rotti, bread or dolloped on your curries. Also great spread on burgers and wraps.