Instant Tamatar Ka Achar


  • ½ cup (120ml) mustard oil
  • 1 tablespoon cumin seeds/jeera
  • 1 tablespoon mustard seeds/rai
  • ¼ teaspoon fenugreek seeds/meethi dana
  • ½ teaspoon asafetida/heeng
  • 20 garlic cloves
  • 3 dried red chillies
  • 6 large tomatoes red and juicy
  • 2 teaspoons salt
  • 1 teaspoon turmeric/haldi powder
  • 1 teaspoon kashmiri red chilli powder
  • 1 teaspoon chilli flakes/kuti lal mirch
  • ¼ cup tamarind water
  • 2 teaspoons jaggery powder/gud

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  • In a pan add mustard oil and once it heats completely lower the flame and add cumin seeds, mustard seeds, fenugreek seeds and asafetida. Sauté them for few seconds.
  • Now add garlic and sauté for a minute till it gets a light golden colour.
  • Now add dried red chilli and sauté them for few seconds.
  • Add chopped tomatoes, salt and mix well. Cover it with a lid and let it cook for around 15 minutes or until the tomatoes turn soft and mushy. They will also reduce in size.
  • Now add red chilli powder, turmeric powder, red chilli flakes and cook for another 4-5 minutes.
  • Further add tamarind water and cook for another 4-5 minutes.
  • Finally add jaggery powder and cook for couple of minutes. Tamatar ka achar is ready.
  • Let it cool down completely before storing it in an airtight container.
  • Can be stored in refrigerator for upto 3 months and in room temperature for upto a month.

Recipe Notes

  • Let the mustard oil heat completely before adding the spices.
  • Slice the garlic into 2 pieces if they are very big. Skip them if you do not eat garlic.
  • You can replace jaggery with sugar.
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