Tomato Achar
Serves 4
| Ingredients | |
|---|---|
| 2 cups roasted tomatoes, peeled, and finely chopped | 1 tablespoon mustard oil |
| 3 fresh red chillies, minced | 1/2 teaspoon ground black pepper |
| 1 tablespoon garlic, minced | Salt to taste |
| 1 tablespoon ginger, minced | 1 tablespoon mustard oil |
| 1 teaspoon cumin powder | 1 teaspoon fenugreek |
| 1 teaspoon coriander powder | 10 cloves garlic, thinly sliced |
| 1 tablespoon cilantro, chopped | 1 tablespoon green onion, finely chopped |
| 1 tablespoon mustard seeds | |
Method
- In a blender combine all ingredients to form smooth paste-like mixture.
- Transfer into a large bowl. For garnish, in a non-stick pan heat one tablespoon of mustard oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown.
- Pour the garlic-oil mixture and chopped green onions over the tomato mixture.
- Mix well and refrigerate for at least two hours.
- Serve chilled with nepalese sekuwas, chhewyalas, MOMOs. Makes a good condiment.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 455 | Carotene (μg) | 1858.5 |
| Protein (g) | 9.24 | Vitamin C (mg) | 20.25 |
| Carbohydrate (g) | 29.07 | Mg (mg) | 161.5 |
| Fat (g) | 33.53 | Na (mg) | 54.85 |
| Fibre (g) | 7.24 | K (mg) | 530.4 |
| Minerals (g) | 3.355 | Mn (mg) | 1.88 |
| Calcium (mg) | 315.1 | Zn (mg) | 2.23 |
| Phosphorus (mg) | 281.8 | Cr (mg) | 0.048 |
| Iron (mg) | 4.423 | ||