Nepali Tomato Pickle (Golbheda ko Achar)

Pickles add a little zing to the food and I have always been very fond of them, though recently I have literally given them up due to the high salt and oil in them. I prefer the oil free pickles which we Sindhis make in winters. They are easy and are ready in two to three days. While cooking Curry Meals for this BM , I tried making pickles for these meals.The Nepali pickle is more like a chutney where you roast the tomatoes and then make a paste with all the ingredients. You then temper it . The pickle or chutney if you prefer to call it must be left to infuse flavors. When I finished making I took a lick, well that was to check my spices, plus I wanted to know the before and after taste. The two hour infusion made the pickle delicious, a little tangy and the mustard flavor more prominent. If you guys do not have the patience then perhaps you could add a few drops of vinegar.
So here is how you make this pickle.You could serve it with the Nepali Meal , along with Tarkari and Saag..

Tomato Pickle (golbheda ko achar)
2 cups roasted tomatoes, peeled and finely chopped
3 fresh red chilis, minced
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tsp cumin powder
1 tsp coriander powder
1 tbsp cilantro, chopped
1 tbsp mustard seeds
1 tbsp mustard oil
1/2 tsp ground black pepper
Salt, to taste


1 tbsp mustard oil
1 tsp fenugreek
10 cloves garlic, thinly sliced
Blend the first set of ingredients to a smooth paste.
Transfer to large bowl.
in a frying pan heat the mustard oil. Add fenugreek. When it turns dark, add garlic slices until they turn golden brown. Pour the garlic-oil mixture and chopped green onion mixture over the blended paste, mix, and refrigerate at least 2 hours.

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