Tamatar Ka Achar | How to make Tamatar Ka Achar

By Nandini Rathore  |  11th May 2017  |  
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  • Photo of Tamatar Ka Achar by Nandini Rathore at BetterButter
Tamatar Ka Acharby Nandini Rathore
  • Prep Time

    2

    Hours
  • Cook Time

    60

    mins
  • Serves

    10

    People

11

0

About Tamatar Ka Achar Recipe

Best way to preserve tomatoes with the goodness of ginger, garlic and green chilies.

Tamatar Ka Achar is an authentic dish which is perfect to serve on all occasions. The Tamatar Ka Achar is delicious and has an amazing aroma. Tamatar Ka Achar by Nandini Rathore will help you to prepare the perfect Tamatar Ka Achar in your kitchen at home. Tamatar Ka Achar needs 120 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Tamatar Ka Achar. This makes it easy to learn how to make the delicious Tamatar Ka Achar. In case you have any questions on how to make the Tamatar Ka 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 Nandini Rathore. Tamatar Ka Achar will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Tamatar Ka Achar

Ingredients to make Tamatar Ka Achar

  • tomatoes - 500 grams
  • ginger washed and cleaned - 100 grams
  • Green chilies - 50 grams
  • garlic cloves cleaned and washed - 100 grams
  • turmeric powder - 1tbsp
  • red chilli powder - 2tbsp
  • Garam masala - 2tbsp
  • mustard seeds - 4tsp
  • asafoetida - 5 tsp
  • cumin seeds - 4tsp
  • jaggery - 1" piece
  • curry leaves - a handful
  • mustard oil - 300ml
  • salt - 3tbsp.

How to make Tamatar Ka Achar

  1. Roughly chop the tomatoes in small pieces.
  2. Coarsely grind already washed, cleaned and dried ginger, garlic and green chilies.
  3. Heat oil in a deep and thickly bottomed pan. Let the curry leaves, mustard seeds, asafoetida splutter then add ground garlic, green chilies and ginger mixture and cook for 5-6 minutes on low heat.
  4. Add turmeric and dry spices to this and cook for more 5minutes. Now add tomatoes and cook for 30-35 minutes on low heat.
  5. Finally add jaggery to it and cook for 5 more minutes.
  6. Store the pickle in a washed and dried container next day.

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