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Tomato Pickle (गोलभेंडाको अचार)

About Tomato Pickle (गोलभेंडाको अचार)

Tomato Pickle, or 'Golbheda ko Achar' in Nepali, is a popular and versatile condiment in Nepal. It is a staple in many households, offering a tangy, spicy, and flavorful addition to various meals. It's often made with locally grown tomatoes and spices, reflecting Nepal's rich culinary heritage. It can be enjoyed with rice, dal, roti, or as a side dish with snacks.

Picture of Tomato Pickle

History

The history of tomato pickle in Nepal is intertwined with the introduction and cultivation of tomatoes in the region. While tomatoes are not native to Nepal, they were likely brought to the country through trade and migration routes. Over time, local communities adapted to the fruit and incorporated it into their cuisine. The process of preserving tomatoes by pickling them with spices became a necessity, especially in seasons of abundant production, and gave birth to the delightful 'Golbheda ko Achar'. While the exact timeline is difficult to pinpoint, given the lack of detailed written records, it's safe to say that tomato pickle's popularity grew as the fruit became more readily available. Its simplicity and ability to add a punch of flavor and a welcome contrast to staple foods like dal bhat contributed to its enduring presence in Nepali cuisine. Today, many regional and family variations exist showcasing subtle differences in ingredients and preparation methods. It's a testament to the resourcefulness and adaptability of Nepali culinary traditions.

Fact 1

Tomato pickle is known for its long shelf life due to preservation through salt and spices.

How to prepare?

Ripe Tomatoes - 1 kg, choppedMustard Oil - 1/2 cupFenugreek Seeds - 1 teaspoonCumin Seeds - 1 teaspoonTurmeric Powder - 1 teaspoonRed Chili Powder - 1-2 teaspoons (or to taste)Ginger Paste - 1 tablespoonGarlic Paste - 1 tablespoonSalt - 2-3 teaspoons (or to taste)Lemon Juice - 2 tablespoons

Learn step by step to prepare Tomato Pickle

  • 1
    Heat mustard oil in a pan over medium heat.
  • 2
    Add fenugreek seeds and cumin seeds. Let them splutter.
  • 3
    Add ginger paste and garlic paste and sauté until fragrant.
  • 4
    Add turmeric powder and red chili powder. Sauté for a few seconds.
  • 5
    Add the chopped tomatoes. Mix well with the spices.
  • 6
    Add salt and mix well. Cover and cook the tomatoes on low to medium heat, until they become soft and start to release their juices, stirring occasionally.
  • 7
    Once tomatoes are cooked and soft, mash them lightly.
  • 8
    Cook for sometime with open lid until the mixture reduces a bit and oil starts to separate.
  • 9
    Stir in the lemon juice.
  • 10
    Remove from heat and let the pickle cool completely.
  • 11
    Store in a clean, airtight glass jar. Best if refrigerated.
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