Tomato Pickle Recipes From Nepal:

Tomato Shrimp Achar: A Tangy and Spicy Pickle

Ingredients for Pickling:

• 2 cups roasted tomatoes (peeled and chopped)
• 1/2 cup roasted red peppers (chopped)
• 5 fresh red chilies (minced)
• 1 tablespoon garlic (minced)
• 1 tablespoon ginger (minced)
• 1 tablespoon shrimp paste
• 2 tablespoons tamarind paste
• 1 tablespoon mint leaves (chopped)
• 1 tablespoon roasted mustard seeds
• 1 teaspoon timur (Szechwan pepper)
• 1/2 teaspoon freshly ground black pepper
• Salt to taste

For Garnish:

• 1/2 cup small dried shrimp (rehydrated in water and drained)
• 3 tablespoons mustard oil (or olive oil)
• 10 dried red chilies

Cooking Instructions:

1. Prepare the Pickling Mixture:
   • In a blender, combine roasted tomatoes, roasted red peppers, minced red chilies, garlic, ginger, shrimp paste, tamarind paste, mint leaves, roasted mustard seeds, timur, black pepper, and salt. Blend until you achieve a smooth, paste-like consistency. (Feel free to blend to your preferred texture.)
2. Prepare the Garnish:
   • Heat mustard oil (or olive oil) in a non-stick pan. Add dried red chilies and cook until they turn dark.
   • Add rehydrated shrimp to the pan and fry until crispy.
3. Combine and Serve:
   • Pour the hot shrimp-oil mixture over the blended tomato mixture.
   • Stir well to combine all ingredients.
   • Refrigerate for at least two hours before serving to let the flavors meld together.

Classic Tomato Achar: Spicy and Tangy Tomato Pickle

Ingredients:

• 4 large ripe tomatoes (or 2 cups ripe cherry tomatoes)
• 5 fresh hot red chilies (minced)
• 1 tablespoon garlic (minced)
• 1 tablespoon ginger (minced)
• 1 teaspoon cumin seeds
• 1 tablespoon mustard seeds
• 1 teaspoon timur (Szechwan pepper)
• 1/4 teaspoon asafetida
• 2 tablespoons cilantro (chopped)
• 2 tablespoons lime juice
• 1 tablespoon mint leaves (chopped, optional)
• 1 tablespoon cooking oil
• Salt to taste

For Garnish:

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

Cooking Instructions:

1. Roast the Tomatoes:
   • Preheat your oven and roast tomatoes for about 30 minutes until they are charred. Remove the skin and place the flesh in a bowl.
2. Prepare the Spice Mixture:
   • Heat cooking oil in a saucepan. Add cumin and mustard seeds, and fry for about 30 seconds until fragrant.
   • Stir in minced red chilies, garlic, ginger, timur, asafetida, lime juice, and salt. Cook for a minute.
3. Blend and Mix:
   • In a blender, combine the roasted tomatoes, chopped cilantro, and mint leaves (if using) with the spice mixture. Process until smooth or leave slightly chunky, according to your preference.
4. Garnish:
   • In a non-stick pan, heat one tablespoon of oil. Add fenugreek seeds and cook until they turn dark.
   • Add sliced garlic to the pan and fry until golden brown.
   • Pour the garlic-oil mixture and chopped cilantro over the tomato mixture.
5. Final Steps:
   • Mix well and refrigerate for at least two hours before serving to enhance the flavors.

These recipes make delicious accompaniments to a variety of dishes, adding a burst of tangy and spicy flavor. Enjoy your homemade pickles with your favorite meals!