Make your own free website on
Indian Cuisine
Tamatar ka Achaar
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita



1 kg Tomatoes,cut into quarters

4 tbsp freshly ground ginger-garlic paste

1 tsp haldi(turmeric powder)

1 tbsp red chilli powder

1 tbsp tamarind pulp

Salt to taste

2 tsps jeera(cumin seeds)roasted and crushed

1 cup sesame oil

1 tsp mustard seeds

4 dry red chillies,break into half


Remove seeds and juice from the tomato pieces into a bowl.To this juice add the haldi powder,salt and tamarind pulp.keep this bowl in sunlight partly covered for a day.Pass through blender.keep aside.

Arrange the tomato pieces on a tray in one layer and place in sunlight for a day.

Heat oil,add mustard seeds,cumin seeds and dry chillies.Now add ginger-garlic paste and tomato juice mixture and red chilli powder, cook till its get thick,remove from heat allow cool.

Now add dried tomatoes,mix well.Keep in an air tight jar.This achaar remains for a week.

                                                        Vandana Dubey's Recipe Site.