Pickling Ingredients:<\/span><\/p>\n

\n
• 2 cups roasted tomatoes, peeled, and chopped<\/li>\n
• 1\/2 cup roasted red pepper, chopped<\/li>\n
• 5 fresh red chilies, minced<\/li>\n
• 1 tablespoon garlic, minced<\/li>\n
• 1 tablespoon ginger, minced<\/li>\n
• 1 tablespoon shrimp paste<\/li>\n
• 2 tablespoons tamarind paste<\/li>\n
• 1 tablespoon mint leaves, chopped<\/li>\n
• 1 tablespoon roasted mustard seeds<\/li>\n
• 1 teaspoon timur (szechwan pepper)<\/li>\n
• 1\/2 teaspoon freshly ground black pepper<\/li>\n
• Salt to taste<\/li>\n<\/ul>\n

  Garnish:<\/span><\/p>\n

  \n
  • 1\/2 cup small dried shrimp, rehydrated in water and drained<\/li>\n
  • 3 tablespoons mustard oil, or olive oil<\/li>\n
  • 10 dried red chilies<\/li>\n<\/ul>\n

    Cooking Instructions:<\/p>\n

    In a blender combine all pickling ingredients to form smooth paste-like mixture (can be made chunkier, if desired). Transfer into a large bowl. For garnish, in a non-stick pan heat oil; splitter dried red chilies until they turns dark. Add rehydrated shrimp and fry till crisp. Pour the shrimp-oil mixture over the tomato mixture. Mix well and refrigerate for at least two hours before serving<\/span>.<\/p>\n

    Tomato Achar<\/p>\n

    \n

    \n

    Ingredients:<\/p>\n

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

      Garnish:<\/p>\n

      \n
      • 1 tablespoon oil<\/li>\n
      • 1 teaspoon fenugreek<\/li>\n
      • 10 cloves garlic, thinly sliced<\/li>\n
      • 2 tablespoons chopped cilantro<\/li>\n<\/ul>\n

        Cooking Instructions:<\/p>\n

        Roast tomatoes in oven for about 30 minutes, or until charred. Remove charred skin and reserve flesh in a bowl. In a sauce pan, heat oil. Add cumin and mustard seeds; fry for 30 seconds or so. Add chilies, garlic, ginger, timur, asafetida, lime juice and salt; stir for a minute. 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). Transfer into a large bowl. For garnish, in a non-stick pan heat one tablespoon of oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped cilantro over the tomato mixture. Mix well and refrigerate for at least two hours before serving.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

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