Tomato Achar Nepali Recipe ( Sesame & Tomato Pickle)

Ingredients

• 2tomatoes
• about 15 g (⅓ cup)chopped coriander
• 1garlic clove
• 3green chillies
• to tastesalt
• 7.5 ml (½ tbsp)lemon juice
• ¼ tspSichuan pepper
• 7.5 ml (½ tbsp)sesame powder, black or white

Instructions

1. 1

   Boil the tomatoes

   Put the two tomatoes in a pan with 475 ml (2 cups) of water. Bring to the boil over a medium-high heat.

2. 2

   Cook until soft

   Continue boiling until the tomatoes are cooked and their skins begin to come away.

3. 3

   Remove the skins

   Take the tomatoes out of the water, remove their skins and transfer them to a blender.

4. 4

   Blend the seasonings

   Add the spices, salt, green chillies, garlic and coriander to the blender. Blend everything into a fine paste.

5. 5

   Serve the achar

   Pour the tomato mixture into a bowl. Serve as a side dish with rice or roti.

What is tomato achar?

Achar is a broad name for South Asian pickles and condiments, and Nepali tomato achar is commonly served as a savoury accompaniment. This version blends cooked tomatoes with coriander, garlic, green chilli, Sichuan pepper, lemon and sesame powder.

Cooking and peeling the tomatoes gives the mixture a smooth base, while the herbs and seasonings add freshness, heat and a nutty note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 30 calories, 0g protein, 2g carbs, 0g fat.

The tomatoes provide most of the carbohydrates, while sesame powder contributes some fat and the small amount of protein. For a more balanced plate, serve a modest spoonful alongside rice or roti and a protein-rich dish such as lentils.

The tomato base

Boil the tomatoes until they are cooked through and their skins start to loosen. This visible change is the recipe’s cue to take them off the heat and peel them.

The recipe blends the tomatoes after cooking, so there is no need to chop them finely beforehand.

Building the flavour

Green chillies and garlic bring heat and pungency; coriander adds a fresh, herbal taste. Sichuan pepper gives the seasoning its distinctive peppery edge.

Sesame powder contributes a toasted, nutty flavour. Use black or white sesame powder, as specified, and add salt to taste.

Getting a smooth blend

Blend the cooked tomatoes with the seasonings until the mixture forms a fine paste. If it needs help moving in the blender, pause and scrape down the sides rather than adding extra liquid that is not listed in the recipe.

Peeling the tomatoes first helps avoid pieces of loose skin in the finished achar.

Serving with a meal

This achar is intended as a side dish, not a main course. Spoon it beside rice or serve it with roti so its tangy, spicy flavour can be enjoyed with the rest of the meal.

It is ready once blended, so you can bring it to the table straight away.

Timing and preparation

The stated total time is 15 minutes, with the tomatoes’ cooking time forming the main hands-on wait. Gather the seasonings and prepare the blender while they cook.

The best guide to the tomatoes is their texture and loosening skins, rather than a fixed boiling time.

Recipe notes & tips

• Watch for the tomato skins to loosen as a sign that the tomatoes are cooked.
• Remove the skins before blending for a smoother texture.
• Taste the mixture for salt before serving.
• Adjust the number of green chillies to suit your preference for heat.
• Serve the achar as an accompaniment to rice or roti.

Variations

• Milder heat: Use fewer green chillies for a gentler condiment.
• More tang: Add a little more lemon juice to sharpen the flavour.
• White sesame: Use white sesame powder for the sesame option listed in the recipe.
• Black sesame: Choose black sesame powder for a different sesame flavour.
• Herb-forward: Add more chopped coriander for a fresher taste.

Common mistakes to avoid

• Peeling too early: Wait until the cooked tomato skins begin to come away, then remove them.
• Leaving the skins on: Peel the tomatoes before blending to avoid bits of loose skin.
• Stopping before smooth: Blend until the ingredients form a fine paste.
• Over-seasoning at the start: Add salt to taste and check the mixture before serving.
• Serving it alone: Pair the achar with rice or roti as the recipe intends.

How to store

Refrigerate leftover achar in a covered container and use within 3 days. Serve chilled or let it come to room temperature; if warming it, heat gently and stir.

Frequently asked questions