Tangy Tomato Achar | How to make Tangy Tomato Achar

By Bidisha Betal Jana  |  23rd Jan 2017  |  
4 from 1 review Rate It!
  • Tangy Tomato Achar, How to make Tangy Tomato Achar
Tangy Tomato Acharby Bidisha Betal Jana
  • Prep Time

    5

    mins
  • Cook Time

    45

    mins
  • Serves

    10

    People

42

1

About Tangy Tomato Achar Recipe

Delicious and tangy achar.

Tangy Tomato Achar is an authentic dish which is perfect to serve on all occasions. The Tangy Tomato Achar is delicious and has an amazing aroma. Tangy Tomato Achar by Bidisha Betal will help you to prepare the perfect Tangy Tomato Achar in your kitchen at home. Tangy Tomato Achar needs 5 minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Tangy Tomato Achar. This makes it easy to learn how to make the delicious Tangy Tomato Achar. In case you have any questions on how to make the Tangy Tomato Achar you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Bidisha Betal. Tangy Tomato Achar will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Tangy Tomato Achar

Ingredients to make Tangy Tomato Achar

  • tomato cut into pieces 1/2 kg
  • saunf 4 tbsp
  • methi seeds 2 tbsp
  • mustard seeds 4 tbsp
  • ginger chopped
  • garlic chopped 7-8
  • tamarind pulp as per taste
  • salt as per taste
  • turmeric
  • red chilli 3
  • jaggery
  • For tadka:
  • mustard oil 6 tbsp
  • hing 1 tsp
  • Whole garlic 6
  • mustard seeds 2 tsp
  • curry leaves 7-8

How to make Tangy Tomato Achar

  1. Dry roast saunf, mustard, methi separately & make powder of it. Keep aside.
  2. Heat a complete dry wok. Add chopped tomatoes. Make a potli having ginger-garlic. Tomatoes will release water, Let it cook in its own water. Let it dry a little.
  3. Add tamarind pulp. Dry again.
  4. Add the ground masala of step1. Dry again but not completely.
  5. Add salt, turmeric, whole red chiilies, and jaggery. Now dry it completely.
  6. In another pan, heat mustard oil. Add hing, whole garlic, let it become red. Add whole red chillies, mustard seeds, curry leaves. Fry.
  7. Add the tadka into tomato, fry a little. Serve.

My Tip:

No water should be there. Can keep for 3-4 months.

Reviews for Tangy Tomato Achar (1)

Ruchi Gaur2 years ago

This looks absolutely delicious! would love to have some with dal and chawal.. :)
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