Step-by-Step Guide to Make Award-winning Easy Tomato Pickle (Achar)

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, How to Prepare Speedy Easy Tomato Pickle (Achar). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Easy Tomato Pickle (Achar), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Tomato Pickle (Achar) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy Tomato Pickle (Achar) is 1 glass jar and more. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Easy Tomato Pickle (Achar) estimated approx 45 to 60 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Easy Tomato Pickle (Achar) using 17 ingredients and 8 steps. Here is how you can achieve that.

#GoldenApron #Post_21 #22_7_2019 #InEnglish Pickle is a kind of recipe that we mostly use in tiffin , main course platter , Pakodas and Fritters. Care should be taken to avoid the use of water in Tomatoes and grinding wet marsala. Presence of water in pickle creates formation of slime and fungus and thus forces to discard. Here the Tomato pickle is made with wet masala and dry masala . I have used Mustard oil and Vinegar as preservative to keep the pickle outside for long time . If one wants to avoid Vinegar, pickle has to keept in the refrigerator . I have used Deghi Chilli powder , so reduced the amount of green Chilli.

Ingredients and spices that need to be Take to make Easy Tomato Pickle (Achar):

1. 500 gram ripe and red Tomatoes chopped
2. For wet masala
3. 30-40 gram garlic chopped
4. 15-20 gram ginger chopped
5. 5-10 or more/ less green chilli according to choice
6. 2 sprig Curry leaves chopped
7. For dry masala
8. 2 tsp cumin seeds (zeera)
9. 2 tsp mustard seeds (sarson) (black/yellow)
10. 1 tsp fenugreek seeds (methi)
11. Other ingredients
12. 250 ml (1 pao) mustard oil
13. 2 tsp asafoetida (hing)
14. 2 tsp turmeric powder
15. 2 tsp red chilli powder
16. 4 tsp Salt (or as needed)
17. 2 tbsp white Vinegar

Instructions to make to make Easy Tomato Pickle (Achar)

1. Fry the dry masala in low medium flame. Cool and grind to make powder.
2. After wash and clea dry the wet masala ingredients. Chop and grind roughly without water.
3. Wash, clean and wipe the tomatoes with kitchen towel and chop to smaller size. Take a wide pan. Heat oil in high flame. When the oil is hot reduce the flame. Add asafoetida and after 30 seconds add the ground ginger- garlic - green chilli paste. Cook in low flame till golden brown and the oil starts separating.
4. Take the red chilli powder, sauté and mix and with the masala for 30 seconds. Add the chopped tomatoes. Mix and cook without covered in high to medium heat. Mix the chopped curry leaves. Continue cooking till the oil comes up.
5. The oil seen on cooked tomatoes indicates that cooking of pickle nearly going to end. Now add the dry ground masala and cook for two minutes. Next mix the turmeric powder with tomatoes and saute for two minutes in low - medium flame.
6. Add the salt then, mix well and cook. Even though the oil separate from the pickle, continue cooking under low flame for another 3 - 4 minutes to ensure proper cooking.
7. Cool down the pickle after switching off the gas and add the vinegar and mix well. Keep in a glass jar. Take your time once in 10 days to mix the pickle. If your place is humid then keep the pickle in refrigerator for it's longevity. Yummy and tangy tomato pickle is ready to use. Thanks
8. Presence of water in the ingredients used to make pickle should be avoided always. Otherwise Fungus/ Slime mold formation take place. Thus Pickle is destroyed. ** Use of wide pan helps in quick water evaporation from pickle while preparing. *** Patience in cooking the wet masala till golden brown and separation of oil is right. It enhance the taste. **** Cooking of pickle uncovered, helps in drying of water quickly.

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