Tomato Achar

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 asafetida powder
• 2 tablespoons cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon mint leaf, chopped (optional)
• 1 tablespoon cooking oil
• salt

Garnish

• 1 tablespoon oil
• 1 teaspoon fenugreek seeds
• 10 cloves garlic, thinly sliced
• 2 tablespoons chopped cilantro

Directions

1. 1

   Roast tomatoes in oven for about 30 minutes, or until charred.

2. 2

   Remove charred skin and reserve flesh in a bowl.

3. 3

   In a sauce pan, heat oil.

4. 4

   Add cumin and mustard seeds; fry for 30 seconds or so.

5. 5

   Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute.

6. 6

   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).

7. 7

   Transfer into a large bowl.

8. 8

   For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark.

9. 9

   Add slices of garlic and fry till light brown.

10. 10

    Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.

11. 11

    Mix well and refrigerate for at least two hours before serving.