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Easy Tomato Pickle (Achar)

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We hope you got insight from reading it, now let’s go back to easy tomato pickle (achar) recipe. To cook easy tomato pickle (achar) you only need 17 ingredients and 8 steps. Here is how you do that.

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