Tamatar ka Achar
Equipment
- Frying Pan
- Skillet
- Heavy-based Pan
- Blender
- Food processor
- Bowl
- Ceramic jar
- Refrigerator
Ingredients
- 500 ml Sesame oil (2¼ cups)
- 3 tablespoons Mustard powder
- 1 tablespoon Fenugreek ground
- 1/4 teaspoon Asafoetida
- 225 g Red chili powder (2 cups)
- 3 kg Tomatoes ripe, firm, cut into quarters
- 750 ml Tamarind extract (3 1/4 cups)
- 2 tablespoons Turmeric ground
For the tempering
- 8 Red chilies dried
- 3 tablespoons Chana dal rinsed and drained
- 3 tablespoons Urad dal rinsed and drained
- 3 tablespoons Mustard seeds
- 500 g Salt (1 3/4 cups)
Instructions
- Heat 2 tablespoons of the oil in a small frying pan (skillet) over medium heat.
- Add the mustard powder, fenugreek, asafoetida, and chilli powder.
- Stir-fry for about 1 minute, or until fragrant.
- Set aside.
- Heat almost all the remaining oil in a large, heavy-based pan over low heat.
- Add the tomatoes and stir-fry for 10 minutes, or until well cooked.
- Remove from the heat and allow to cool.
- When cool, put the tomatoes in a blender or food processor.
- Add the fried mustard powder mixture, the tamarind extract and turmeric and process until mixed together.
- Transfer to a bowl.
- Heat the remaining oil in a large frying pan over medium heat,
- Add the tempering ingredients, except the salt, and stir-fry for about 1-2 minutes, or until dark brown.
- Add the salt and allow to cool.
- Then add it to the tomato mixture and mix well.
- Store in a sterilized airtight ceramic jar for up to 2 weeks in the refrigerator.
Nutrition
Serving: 4kgSodium: 49472mgCalcium: 513mgVitamin C: 241mgVitamin A: 23844IUSugar: 137gFiber: 47gPotassium: 4541mgCalories: 2038kcalSaturated Fat: 20gFat: 142gProtein: 29gCarbohydrates: 201gIron: 22mg
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