Ingredients

• 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

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

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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