Best 3 Nepalese Tomato Achar Recipes

In the vibrant culinary landscape of Nepal, tomato achar stands as a beloved condiment, a symphony of flavors that tantalizes the taste buds and adds a burst of vibrancy to any meal. Crafted with fresh, ripe tomatoes, this traditional pickle is a delightful blend of tangy, spicy, and savory notes, offering a taste of Nepal's rich culinary heritage. While there are variations in recipes across different regions and households, the essence of tomato achar remains the same—a delightful interplay of flavors that complements a wide array of dishes. This article presents a collection of tomato achar recipes, each offering a unique take on this classic condiment. From the fiery and intense Kinema Tomato Achaar to the aromatic and herbaceous Dhaniya Tomato Achaar, these recipes showcase the versatility of this beloved Nepalese dish. Whether you're looking for a spicy kick or a more balanced flavor profile, these recipes have something for every palate. So, embark on a culinary journey through Nepal with this exploration of tomato achar, a testament to the country's vibrant and diverse culinary traditions.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO ACHAR

Tomato Achar image

Make and share this Tomato Achar recipe from Food.com.

Provided by Tulsi Regmi

Categories Vegetable

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

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

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.

Nutrition Facts : Calories 62.4, Fat 3.4, SaturatedFat 0.4, Sodium 7.5, Carbohydrate 7.6, Fiber 1.7, Sugar 3.3, Protein 1.8

NEPALESE MOMO AND ACHAR

Nepalese Momo and Achar image

Make and share this Nepalese Momo and Achar recipe from Food.com.

Provided by An2dJuli

Categories Nepalese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 kg ground chicken
250 g cabbage
2 white onions
120 sheets pastry dough
2 tablespoons soy sauce

Steps:

mix chicken mince with finely chopped cabbage, onion.

Nutrition Facts : Calories 13848.2, Fat 906.5, SaturatedFat 226.2, Cholesterol 107.5, Sodium 14359.3, Carbohydrate 1235.6, Fiber 100.2, Sugar 6.6, Protein 188.8

NEPALESE TOMATO ACHAR

Nepalese Tomato Achar image

"Achar" is usually translated as "pickle", although the various "achar" dishes are not actually pickles. They're closer to spicy sauces or chutneys, and there are a lot of different types. I'm posting this one to try with chicken wings.

Provided by Vicki Butts (lazyme)

Categories Spreads

Time 35m

Number Of Ingredients 10

Ingredients

2 large tomatoes
3 red chilies
2 Tbsp oil
1/2 tsp fenugreek seeds
1/2 tsp mustard seeds
1 Tbsp grated fresh ginger
6 clove garlic, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp fresh chopped coriander

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.

Tips:

Choose ripe, firm tomatoes for the best flavor and texture.
Use a variety of colors of tomatoes to add visual appeal to your achar.
If you don't have fenugreek seeds, you can substitute mustard seeds or cumin seeds.
Adjust the amount of chili powder to your taste.
Let the achar rest for at least 24 hours before serving to allow the flavors to develop.
Store the achar in a cool, dry place for up to 2 months.

Conclusion:

Nepalese tomato achar is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a spicy condiment to add a kick to your favorite curry or a tangy relish to brighten up your next sandwich, Nepalese tomato achar is a great option. So next time you have a surplus of tomatoes, don't let them go to waste – make a batch of this delicious achar instead!