Nepali Tomato Pickle (टमाटर अचार)
Just one of a whole family of 'achar' pickles in Nepal, this tomato 'achar' is a popular all-purpose Nepali condiment served alongside rice, bread, curries or momo dumplings.
‘Achar’ is a style of simple, spiced pickled served with many dishes in Nepal and in neighbouring regions of India. It can be made with almost any vegetable, but the most popular kind is the tomato achar, which was developed as a way to preserve the short tomato harvest of the Himalaya lowlands. You’ll often see this achar served with momo dumplings in Nepal, typically packed with chillies for heat. It offers an excellent, sweet and sour tang that excites all staple Nepali dishes like lentils, millet and rice and is a welcome feature on any thali tray with vegetable curries. Achar can take the form of a very chunky, coarse textured relish or it can be blended completely smooth, served like a ketchup. This condiment is not just to be enjoyed at cafés and highway restaurants in Nepal, but it is actually quite easy to make at home. Stored in the fridge, it will last 10 days easily - Nepalis would argue much longer. Let’s go!
