Tomato Achar (Tomaten Achar)
The Quirky Foodster Team
Ingredients
- Medium Firm tomatoes, thinly sliced — 4
- Mustard seeds — 1 tsp
- Turmeric, ground — 1/2 tsp
- Garlic, thinly sliced — 3 cloves
- Red chilli, thinly sliced, to taste — 1
- White vinegar — 3 tbsp
- Vegetable oil — 3 tbsp
- Sugar — 1 tsp
- Salt — 1 tsp
Method
- Arrange the tomato slices in a shallow dish and sprinkle lightly with salt; set aside while you make the dressing.
- Heat the oil in a small frying pan over medium heat, add the mustard seeds and let them pop for about 30 seconds.
- Add the garlic and chilli and fry 1 minute until fragrant but not browned, then stir in the turmeric and remove from heat immediately.
- Whisk the vinegar and sugar into the warm spiced oil.
- Pour the dressing evenly over the tomato slices and toss gently to coat.
- Let rest at room temperature for at least 1 hour before serving so the flavours meld.
Introduction: Achar is a spiced, tangy pickled salad tradition brought to Suriname by Javanese and Hindustani communities, adapted from Indonesian and Indian pickling styles.
Cultural Background: Achar is a spiced, tangy pickled salad tradition brought to Suriname by Javanese and Hindustani communities, adapted from Indonesian and Indian pickling styles. Tomato achar is a bright, mustard-seed-spiced tomato salad served as a piquant side to cut through rich mains like Nasi Goreng, Saoto Soup or grilled meats, and is a staple on Surinamese tables.
Tips: Use firm, slightly under-ripe tomatoes so the slices hold their shape and don’t turn mushy. Take the pan off the heat as soon as the turmeric is added, since it scorches easily and turns bitter. This achar tastes even better the next day, once well chilled.
Variations: Add thin strips of carrot or cucumber alongside the tomato for extra crunch. Use apple cider vinegar for a slightly milder, fruitier tang. Tomato Achar is naturally vegan and vegetarian as written.
Storage: Store in an airtight container in the refrigerator for up to 5 days; flavour improves after the first day.
Reheating: Serve cold or at room temperature; no reheating needed.
FAQs:
Q: Is achar the same as a chutney?
A: Achar is closer to a spiced pickled salad, served fresh and crunchy rather than cooked down like a chutney, though both share Indonesian and Indian roots.
Q: How spicy is Tomato Achar?
A: As written it has mild-to-moderate heat; adjust by using less chilli or removing the seeds and pith for a milder version.
Q: Can I make it ahead for a party?
A: Yes — it is ideally made several hours or a day ahead, as resting time deepens the flavour.
- Medium Firm tomatoes, thinly sliced — 4
- Mustard seeds — 1 tsp
- Turmeric, ground — 1/2 tsp
- Garlic, thinly sliced — 3 cloves
- Red chilli, thinly sliced, to taste — 1
- White vinegar — 3 tbsp
- Vegetable oil — 3 tbsp
- Sugar — 1 tsp
- Salt — 1 tsp
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