Tamatar Acchar

Detailed recipe (Bihari-style Tamatar Achar/Chutney)

Ingredients (makes ~2 cups)

Main

1. 4 medium tomatoes (about 500–600 g)
2. 6–8 peeled garlic cloves (adjust to taste)
3. 2–6 green chillies (slit; adjust heat)

For tempering (tadka)

1. 2–3 tbsp mustard oil (or 1 tbsp mustard oil + 1 tbsp sarson oil-style, your choice)
2. 1/2 tsp yellow mustard seeds
3. 1/4 tsp black mustard seeds
4. 1 tsp fennel seeds (saunf/saunf-like; as per your list)
5. 1/4–1/2 tsp carrom seeds (ajwain)
6. 1/4–1/2 tsp nigella seeds (kalonji)
7. 1 tbsp mustard seeds total (if you’re using separate types, keep overall quantity around 1 tbsp)
8. 1 tbsp Kashmiri lal mirch (for color; reduce if you want less heat)

Optional for balance (recommended)

1. 1–2 tsp jaggery (or sugar) optional, to round off tanginess
2. Salt to taste

Step-by-step method

1) Roast / char the tomatoes, Garlic & chilies

1. Heat a skillet or tawa on medium-high.
2. Cut each tomato into halves.
3. To the same pan, add garlic cloves and green chilies.
4. Place tomatoes upside down on the hot pan (so the bottom chars/roasts first).
5. When the skin starts blistering and the tomato softens, remove and let it cool slightly.
6. Peel off loose skin after charring (some char bits are fine—those add flavour).

2) Mash well

1. Mash the cooked mixture thoroughly until it becomes a coarse-smooth chutney.
2. Taste and add salt.
3. Optional: add a little jaggery if you want a more balanced achar-style tang.

3) Make tadka (mustard-seed tempering)

1. In a small tadka pan, warm mustard oil till hot (not smoking hard).
2. Add in order:
3. yellow mustard seeds + black mustard seeds
4. fennel seeds
5. carrom seeds (ajwain)
6. nigella seeds (kalonji)
7. As seeds crackle and bloom, turn heat low.
8. Add 1 tbsp Kashmiri lal mirch and stir quickly (avoid burning—cook only 10–20 seconds).

5) Combine

1. Pour the hot tadka over the mashed tomato mixture.
2. Mix immediately so the chilli blooms and the mustard flavours coat everything.
3. Let it rest 5–10 minutes (flavours settle and intensify).

How to serve

1. Best with parathas (aloo/pyaz/methi), toasted bread, or as a side with dal-rice.
2. For “achar” style tangier texture, serve at room temp; for smoother chutney, warm lightly and mix.

Nutritional value (approx.)

These values can vary by tomato size and oil used. Approx per 2–3 tbsp serving (about 40–60 g):

1. Calories: 25–60 kcal
2. Carbs: 4–9 g
3. Protein: 1–2 g
4. Fat: 2–5 g (mostly from mustard oil)
5. Fiber: 1–3 g
6. Key nutrients:Vitamin C and lycopene from tomatoes
7. Antioxidants from garlic and spices
8. Healthy fats from mustard oil (contains omega-3 in smaller proportions)

Flavor profile

Tangy + smoky + spicy with a garlicky kick.

Mustard tempering brings a warm, sharp depth; Kashmiri red chilli gives a rich color and mild-to-medium heat; green chillies add fresh heat and aroma.