Good Food: Brooklyn Delhi Tomato Achaar

Good Food: Brooklyn Delhi Tomato Achaar

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by Kate Malin

Tomato Achaar, made by Chitra Agrawal of Brooklyn Delhi, is tangy yet sweet, spicy and savory, and once you try it, you will wonder how you ever lived without it. It complements everything from eggs and sandwiches to rice and lentils. Truth be told, it’s great right off the spoon. Crafted with care by Chitra in Brooklyn, New York, Tomato Achaar is made with fresh, local tomatoes, their flavor drawn out and enriched by tamarind, red chili powder, and spices including turmeric, asafetida, fenugreek, and black mustard. For a healthier twist on the very oily and salty traditional recipe, Chitra substitutes in non-GMO sesame oil, reduces salt, and never adds preservatives into the mix.

Achaar, also known as Indian pickle, is a traditional Indian relish usually made from local vegetables, fruits, chilies, spices, and oils. Chitra, a self-confessed achaar obsessive since childhood, draws from her family background in India and her local Brooklyn foodshed to create her own take on classic achaar recipes. After encouragement from diners at pop-ups who tried her creations and from her husband Ben (a designer who later created the packaging), Chitra began bottling her spicy, sweet, sour, salty achaar in earnest, and Brooklyn Delhi was born. Each flavor she creates is a deliciously unique mix of India and Brooklyn, reflective of the traditions of the past but very much in touch with the seasons and tastes of the present.

Brooklyn Delhi Tomato Achaar is available at brooklyndelhi.com and in stores across the country. Brooklyn Delhi is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

More Good Food Finds:

Brooklyn Delhi Brings Award-Winning Indian Achaar to New York

Brooklyn Delhi’s Chitra Agrawal grew up eating tons of achaar — intensely flavored Indian pickles. Years later, as an adult, Agrawal brought jars of homemade achaar made by her aunts and grandmothers from India to New York. She and then-boyfriend Ben Garthus would devour the jars, and when they ran out, the couple realized that the achaar in Brooklyn was subpar. New York’s achaar contained excessive amounts of salt, preservatives, and “really bad oils.” So Agrawal started making her own.

Agrawal used produce from her weekly CSA share in her family’s recipes, which cover a breadth of Indian cuisine. Her mother is from Bangalore, in the south her father from Delhi, in the north. “Achaar is made all over India, but the types of fruits, vegetables, and oils they use vary by location,” she explains. “In the south, they often use sesame oil and spices like fenugreek. In the north, they might make it from carrot or cauliflower, in a base of mustard oil with nigella seeds.”

When making her own achaar, Agrawal only used a little salt and oil to let the freshness of her local ingredients shine. She served her first few batches — made with nontraditional ingredients like gooseberries and heirloom tomatoes — at pop-up dinners and cooking classes she was already running.

“People responded because they’re really different in flavor and more intense than something like a chutney, which you make and eat when it’s fresh,” she says. “With achaar, the flavor gets better over time.”

With the positive reinforcement behind her, Brooklyn Delhi was formed.

At St. John’s Bread and Life soup kitchen, where Brooklyn Dehli is based, Agrawal produces four kinds of achaar: nontraditional gooseberry and rhubarb-ginger as well as the more conventional roasted garlic and tomato.

In Brooklyn Delhi’s early days, the foodie community helped Agrawal surmount unexpected hurdles. Other artisan food producers like Kareem O from Mama O’s Kimchi, Alex Boyd from Cocktail Crate, and Anita Shepherd from Anita’s Coconut Yogurt gave Agrawal a hand when she was getting started. Friendships forged at markets led to help with everything from simple stuff like finding bottles and lids to navigating New York City’s complicated mess of regulations and permits. “We went to market within months, which wouldn’t have been possible otherwise,” she says.

“We teach each other,” Agrawal says of her employees at St. John’s. “They’ve learned how to make these Indian pickle recipes, and they’ve taught me how to work efficiently in a commercial kitchen, which is great.” She has also used some of St. John’s suppliers — like the local upstate farms that provide her with thousands of tomatoes. All those tomatoes go into her tomato achaar — 300 pounds of them at a time.

Making huge batches of achaar in an industrial kitchen wasn’t without its challenges. “The first time we did it, I was like, ‘Oh my god! It’s a vat of hot lava! It spits fire!’ ” she exclaims. “Just working with the sheer volume versus the smaller amount I’d done before was a challenge. But over time, you understand different ways of protecting yourself from the lava.”

To make the tomato achaar, she infuses black mustard seeds and asafetida in oil then adds turmeric and garlic over heat. Tomatoes, salt, ground chili, and tamarind (which elevates the tanginess) go in next, and the lot is brought up to about 190 degrees and left to reduce for five hours. The team of three — Agrawal with her crew of Kathy and Mable — starts making batches around 2 p.m., yielding 300 jars of achaar by that evening. Each jar contains about a pound of reduced tomatoes.

Brooklyn Delhi’s production varies — but in a busy summer month, they’ll spend three or four intense sessions making a total of 12,000 jars (with gooseberry as the most limited of the flavors).

“The sheer volume of filling and capping is the most challenging part of production,” Agrawal says. “But it’s almost meditative, too. The time goes by because it’s so repetitive. It’s just one piece of the pie, but it takes a couple of hours to do.”

Countless jars after the couple’s first foray into achaar, Garthus, now Agrawal’s husband, took care of Brooklyn Dehli’s design elements. Garthus has been designing food packaging for over fifteen years and used his expertise to customize the company’s font and design after studying colorful Indian truck art, street art, and local Brooklyn deli awnings.

Agrawal’s father also translated the flavor names into Hindi, which is emblazoned on the label as well. “It was really fun working together on this with my dad, and Ben is such a whiz at all of this I really lucked out,” says Agrawal.

Transforming personal relationships into professional ones has served Agrawal well. Brooklyn Delhi’s first retail outlet was Greene Grape Provisions in Fort Greene, where Agrawal used to live. Greene Grape started putting her achaars onto their sandwiches, “which helped people create a connection as to how you can use the products,” she says. The Brooklyn Kitchen was another major supporter in Brooklyn Delhi’s first days.

“The more people taste it, the better it’s been for us,” says Agrawal. “That’s been a huge help.”

This year, Brooklyn Delhi won a 2016 Good Food Award, which has helped her get the attention of new buyers. The win also helped with one of the company’s biggest challenges: distribution.

“Right now we’re self-distributing,” she explains. “But our roster is growing, so soon we’re going to be working with distributors — we just signed with one in the Northwest. Since deliveries take the longest time, that will help our workload.”

While all that develops, Agrawal still teaches classes about vegetarian home cooking from India. Soon, her expertise will open to an even bigger market when Ten Speed Press publishes her first cookbook in March of 2017.

“It’s based on the South Indian cooking from Bangalore,” Agrawal says of her cookbook. “There’s a lot of neat things in there, all vegetarian. And, of course, my grandma’s lemon pickle!”

Tomato pickle recipe | tomato pachadi recipe | tomato achar recipe

tomato pickle recipe | tomato pachadi recipe | tomato achar recipe or andhra tomato pickle recipe with detailed photo and video recipe. basically a cooked tomato concentrate, spiced with pickle spices, specifically used as a condiment to enhance taste and staple. the most common spices used in tomato pickle recipe is asafoetida, red chili powder, turmeric, and fenugreek with the sourness of ripe tomatoes.
tomato pickle recipe | tomato pachadi recipe | tomato achar recipe or andhra tomato pickle recipe with step by step photo and video recipe. perhaps one the simple yet tastiest pickle recipe which can be prepared within minutes. the best part of tomato pickle is it can served either as relish to improvise the staple or as chutney to idli, dosa or even upma recipes. unlike other traditional pickle recipes, it does not have a strong and pungent flavour and comparatively mild in flavour.

i have shared already the popular tomato chutney and tomato thokku recipe which shares same characteristics, yet subtly differs from each other. each recipe differs with the spices added to it and hence ends up being either chutney, thokku or andhra tomato pickle recipe. in this the combination of fenugreek powder, red chili powder with mustard powder gives it a achari flavour. while some even add jeera or cumin seeds while roasting, but i personally do not prefer it and hence i have not added. further, the concentrated tomato paste is tempered with slit garlic cloves which gives the additional flavour to this tomato pachadi recipe.

furthermore, some important tips and recommendations for a perfect and spicy tomato pickle recipe. firstly, i always recommend to use ripe tomatoes for any tomato based condiment recipes. basically it adds the sweet and sour taste the final product with the added spices. secondly, i have added 1½ tbsp of red chilli powder and i reckon it should be sufficient with medium spice level. however if you prefer it be hot, then you can increase it to 3-4 tbsp as per preference. lastly, i have also added jaggery for extra sweetness for tomato pachadi recipe. this is again completely optional and can be ignored safely.

Information about each product…

Below is a wealth of information about Brooklyn Delhi’s sauces written in Chitra Agrawal’s own words. First, she has provided a tip on how to bring on the heat.

Note, my simmer sauces are all mild so you can make them for your household and each individual can modify the heat with our achaar. That’s how we do it at home. Feed our toddler the sauce with veggies and a protein, grain and yogurt and then we layer on our achaars for kick!

Golden Coconut Curry

Inspired by my time in the coastal state of Goa and and love of Thai food, this dreamy coconut curry is infused with caramelized onions, golden turmeric, fresh ginger, garlic and lemon juice, and an aromatic blend of Indian spices. A wonderfully versatile sauce that is luscious, lemony, savory and a little sweet and spicy all at once.

Instructions: Add 1 jar of our Golden Coconut Curry to 1 lb sauteed tofu, chicken, fish or veggies or 1/2 cup cooked lentils. Add 1/4 cup water or up to 1 cup coconut milk. Simmer until heated through. Serve with a dollop of plain yogurt and Brooklyn Delhi achaar or chutney (optional) over rice or with naan.

Tikka Masala

photo of Chicken Tikka Masala with Guntur Sannam Hot Sauce if desired

Tikka Masala is my guilty pleasure. I love the flavor so much I figured out how to make a healthier version that was just as delicious and vegan so I could enjoy it more often. My tikka masala sauce is layered with luscious coconut cream, tangy tomatoes, caramelized onions, fresh garlic and ginger, and an aromatic blend of warming Indian spices and sweet paprika.

Directions: Add 1 jar of our Tikka Masala to 1 lb sautéed chicken, tofu, paneer, jackfruit or veggies. Add 1/4 cup water or up to 1/2 cup coconut milk or cream for a richer sauce. Simmer until heated through. Serve with a dollop of plain yogurt and Brooklyn Delhi achaar (optional) over rice or with naan.

Coconut Cashew Korma

Korma equals comfort food. I put my own spin on this curry house staple, replacing the dairy in the original recipe with organic coconut cream, pure cashew butter and a bit of shredded coconut for good measure. The result is a delicate, luxurious sauce with a hint of cardamom and black pepper.

Directions: Add 1 jar of our Korma sauce to 1 lb sautéed chicken, tofu, paneer or veggies. Add 1/4 cup water or up to 1/2 cup coconut milk or cream for a richer sauce. Simmer until heated through. Serve with a dollop of plain yogurt and Brooklyn Delhi achaar (optional) over rice or with naan.

Mango Chutney

Roasted Garlic Achaar

Hot Sauce with Guntur Sannam Pepper

A unique hot sauce featuring a single origin, heirloom variety of the famed Guntur Sannam chili pepper from Andhra Pradesh sourced by our friends at Diaspora Co. along with slow-cooked tomatoes, sweet garlic, tangy tamarind fruit and the magical Indian spice asafetida. Will add an umami kick to the foods you love.

This hot sauce is flavorful heat with a slow burn. The special Guntur Sannam peppers add a smokey, tomatoey, sweet and fruity flavor that make this sauce very special and quite addictive and the reason we don’t have to add any sugar to the recipe!

Curry Ketchup

If you love our tomato achaar, you are going to go wild for our Curry Ketchup which is a little sweeter and a little tangier with just the right amount of heat. We make a homemade ketchup and then infuse it with the umami flavors found in our tomato achaar. Made with roasted garlic and chili peppers, this condiment will add a punch of flavor to grilled cheese (our favorite), burgers, brats, fries, and eggs.

Plus: our Curry Ketchup has a quarter of the sugar and half the sodium of regular ketchups and a ton more flavor!

Here is what others had to say about it…

We think it would taste great with onion rings, hot dogs, or fries, but one staffer said that she’d “put this one on everything.” This is one of the more sophisticated sauces we tried, with its charred tomato flavor and a heat that lingers rather than stings. – Food & Wine

Add a little bit to whatever you’re eating to give it a spicy, sour, sweet and savory kick! Super versatile and also pairs well on sandwiches, burgers, eggs, mixed into bowls, soups or noodles, with cheese & crackers, etc. and you can also use it to finish dishes – add a few spoons to punch up your pasta sauce, lentils or shakshuka.

At Herma’s we carry jars of peas and carrotsa perfect addition to most Indian dishes.

Chitra Agrawal’s Indian Pantry


Growing up, we’d finish every meal with rice, yogurt, and a little achaar, sometimes referred to as Indian pickle. That combo is still my comfort food. Achaar is a staple Indian condiment that is used to add a spicy, sour, savory and sometimes sweet kick to meals. For the most part in many achaars, salt, oil and spices like turmeric preserve the fruit or vegetable. Often achaar is made from green mangos or limes. In India, you will find different varieties made from all sorts of regional produce and oils. For instance, in the South, sesame oil is used while in the North, mustard oil is used in many recipes. Shop Brooklyn Delhi achaar.

Basmati rice (and then some)

It’s not done traditionally, but I like to mix up grains, like cooking a 50/50 mix of rice and quinoa, or millet or farro. For rice, I prefer Dehraduni variety basmati, unless I’m making idli where I use a short grain variety. I just love the fragrance of basmati stuff like ‘Texmati’ in supermarkets just doesn’t cook the same. For both rice and lentils, it’s really important to rinse them before cooking. I’ll rinse my rice until the water runs clear, then soak it in fresh water for half an hour and discard the soaking liquid. It helps the grains cook evenly, and it’s easier on your digestion, too. Shop basmati rice.

</p> <h4>Jaggery</h4> <p>One of my favorite ingredients. It’s made from pure sugar cane and sometimes referred to as medicinal sugar because it is unadulterated and still contains all of its original minerals and vitamins. You can buy it in a solid block or in smaller whole pieces. It’s quite hard so you have to grate it. It also comes granulated but whole is much better tasting. Jaggery is the main sweetener used in Indian desserts and its also used to add a bit of sweetness to some lentil dishes, chutneys and achaars. It has a rich molasses flavor that I like adding to my achaar and cookie recipes. <em>Shop jaggery.</em></p><div id=

Brooklyn Delhi, Handmade Indian Achaar

Home to a rich food culture, India boasts cuisine that is among the most expansive and diverse in the world. While dishes like Tikka Masala have found their way onto menus around the globe, lesser-known offerings that are nonetheless satisfying and enlightening to the palate are still finding their way to new diners. Brooklyn-based chef and cookbook author Chitra Agrawal’s variety of small-batch achaars (India’s version of kimchee) Brooklyn Delhi give the Subcontinent staple top treatment. “The flavor is intense, so you eat just a little bit—and it has a ton of healthy spices like turmeric, fenugreek seed, black mustard seeds, etc,” Agrawal says of the pungent pickled relish. “I grew up eating it mixed into rice and dal, with yogurt or on sandwiches, but you can also cook with it,” she adds. The more traditional tomato and garlic achaars are an easy and welcome way to spice up a sandwich, eggs or just about anything you can imagine. Agrawal is also creating new flavors with local ingredients based on traditional recipes, “The rhubarb recipe is modeled on a South Indian lemon or green mango pickle, but with rhubarb instead to add that sour, tart flavor.”

All handmade in Brooklyn, Brooklyn Delhi’s achaars are available online starting at $9 or at select retailers around New York.

Khara Huggi or Pongal

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Fittingly named, huggi is the ultimate comfort food. You definitely feel like you’re being hugged when eating it. It’s made from rice, yellow lentils called moong dal, which are split mung beans without skin, and black pepper and cumin seeds fried in ghee or butter. The lentils and rice cook together, making a creamy, rich dish resembling risotto. Traditionally, this dish is served with additional melted butter or ghee on top. I usually pair it with tangy accompaniments, like raitas, my green beans palya, cilantro coconut chutney, Brooklyn Delhi tomato achaar, or even a dash of lemon juice. Feel free to substitute red lentils for the yellow variety if that’s what you have on hand.

Similar rice and lentil dishes exist throughout India, and are known by different names. This rice dish is also known as pongal in South India and is often served during the Hindu harvest festival of Sankranthi. There are spicy and sweet versions. You can make the sweet version by omitting the black pepper, cumin, asafetida, and ginger and adding sugar, golden raisins, and ground cardamom.

Spicing It Up With Brooklyn Delhi

Full disclosure. I know Ben Garthus, Co-Owner of Brooklyn Delhi & Principal at GardenHaus Branding. Like many of us today, he wears several hats and being a Freelance Package Designer is one of them. As the Studio Director for Wallace Church & Co., I’ve booked Ben to work on projects with us.

It was during one of our first discussions that I learned he had launched Brooklyn Delhi, a line of Indian condiments, with Co-Owner Chitra Agrawal. Outside of his booking with us, he was getting ready for an upcoming trade show.

In the past, as a teacher at Parsons New School, I’ve used the book Kern and Burn: Conversations With Design Entrepreneurs for a Senior Thesis class. The parallels were too obvious to ignore, designers have always prepared what others bring to the market, and along the way, some realize, “Hey, I could do that.”

We met one cold, wet Tuesday to discuss Brooklyn Delhi’s foray into the CPG world.

Rich: So what is achaar?

Ben: Achaar means pickled or preserved in Hindi. It’s also known as Indian pickle. But it’s not like the vinegar based dill pickles that are common in the states. Instead, fruits and vegetables are preserved with spices, oil, and salt.

Rich: Since storytelling is all the rage, can you tell me how you got started?

Ben: Chitra wanted to enter the Brooklyn Public Library’s Power Up! Business Plan Competition. This is where entrepreneurs compete for funding to establish their Brooklyn-based businesses. She didn’t know exactly what she wanted to do. I suggested that we bottle her Indian tomato pickle that she had been making for her pop-up dinners. I would design the label for it.

Rich: How did that go?

Ben: Well, we didn’t win the competition, but in the process, we developed a business plan and packaging. This put us in position to take the next step.

Rich: How’s that?

Ben: At the time, Chitra had just gotten a book deal with Penguin to write a cookbook, Vibrant India, based on her food blog the ABCDs of Cooking, which focused on her family’s Indian recipes using seasonal ingredients. She decided to leave her career in marketing to pursue her passion for food, so the timing was just right. Given Chitra’s background and my experience designing food packaging, we were able to get to market with all the elements - recipe, logo, branding, and tagline pretty quickly, within a few months.

Rich:But this was your first time designing your own brand. How did that differ?

Ben: There are challenges to both, but what I’ve found is when I work on an existing brand, I have set parameters to create within, as opposed to designing my own brand where I’m making up the rules as I go.

Rich: So when did it really started happening? What was the, ‘We’re on our way!’ moment?

Ben: Brooklyn Delhi attracted the attention of food critics at leading food publications like Saveur, Food & Wine, and Zagat. We even got flown to India by the New York Times because they were interested in sharing our story. That felt like something was happening. I had never been to India before, so it was all new to me. While there, I saw these amazing hand-painted graphics on trucks that had such a raw, surprising sensibility. Each truck is completely unique. The photos I took in India became the inspiration for the design of our trade show booth and branding elements.

Rich: Walk me through your final label.

Ben: Having "Brooklyn Delhi" as our name really helped to inform the design. The awning holding shape was a natural place to go. I looked at many different versions of it in the process. In the end, the simplest version seemed most appropriate to the tone that we were going for. I also made my own font for the flavor type. It was based off a pre-existing font, but I added the little scallops on the top and bottom so it mirrored the scallops of the awning and it felt more Indian. The strip on the bottom is borrowed from the old-school bodega awnings in Brooklyn. The “try it on” callout guides shoppers down to the serving suggestions. We really worked hard to make the labels educate the consumer.

Rich: When I look at the labels, I see Brooklyn Delhi on the awning. You’re owning red as a brand, but for on-jar, colors change per flavor. Perhaps Tomato Achaar is your lead item since it’s red and re-affirms your brand color? Your architecture is consistent with graphic flavor illustrations swapping out on the left, and consistent chili peppers on the right. I find these clear and easy to read. It really feels like a step above homemade, in a good way.

Ben: Thanks, that’s what we were going for. I know that typically larger brands use a consistent color for their logo but in this case, I liked the simplicity of 2 colors per label. Besides saving on printing costs, it gave the designs more of a handmade, screen-printed aesthetic. I also like how the whole jar communicates flavor as opposed to just a flavor banner. Red is our default brand color because it’s the strongest color and Tomato Achaar is our first SKU and bestseller.

Rich: Take me to your first market.

Ben: Well for starters, we didn’t have labels. Due to a snowstorm, our labels did not arrive in time, so I ended up having to design abbreviated labels last minute that I printed out at Staples.

Rich: Did that work against you?

Ben: Those labels actually weren’t too shabby, and it was a holiday market, so they fit into the DIY aesthetic perfectly. We ended up selling out, but I contribute that to Chitra. Going back to storytelling, when she’s there, talking to you about her creations, you’re with her in the story, and then you try one of her recipes, and you’re sold. We found this to really be true at grocery stores when we set up a sampling table. We’ve tried hiring people to represent our brand in stores, but when Chitra does it, the difference in sales is incredible. The label may draw you in, but the flavor is what really sells it and gets people to return.

Rich: So how many stores are you in now?

Ben: We’re in over 500 specialty stores in the US and Canada, including 7 Whole Foods. Blue Apron now includes our tomato achaar product in their meal kits distributed nationally.

Rich: Things seem to be moving in the right direction.

Ben: It feels that way. At our last trade show, I designed a number of concept sheets of new products and their packaging, which resulted in selling through our Curry Ketchup and Curry Mustard to the Whole Foods National buyer. They will be debuting nationwide at all of their locations come June!

Rich: Congratulations on your success thus far. I’ve heard that most new businesses close before the 3-year mark and you’re now into your 4th, that’s something. Any advice for other designers looking to bring a product to market?

Ben: Go to the type of stores that you want your products to be in and figure out where they can live on the shelves. Do as much work as you can up front to position yourself correctly and work with a brand strategist if possible. Also, put out a product that is filling a need or solving a problem.

Rich: And have a great label.

Ben: And, of course, a great product.

Rich Rickaby is the Studio Director for Wallace Church & Co, a Manhattan-based Package Design and Brand Strategy studio. Going to a supermarket is like a gallery to him. Outside this arena, he enjoys painting, playing guitar and filmmaking.

Spicy Tarte à la Tomato

The first time I had a Tarte à la Tomate prepared by my friend Paul’s mother Brigitte, I wanted to eat the whole thing. In her recipe, she calls for mustard to be spread on the bottom of the crust so instead I subbed in my achaar (which has black mustard seeds) and the ‘Tarte à la Tomato Achaar’ was born. It is a total spicy hit.

  • 2 cups flour
  • ¼ tsp salt
  • 1½ stick unsalted butter
  • ⅓ cup ice water (may need a little more if the air is really dry)
  • 4 tomatoes
  • 3 tbsp Brooklyn Delhi tomato achaar
  • 1 cup grated cheese (emmental, gruyere and parmesan), have also used cheddar
  • 1 tsp fresh chopped parsley or oregano
  • 1 tbsp olive oil
  • fleur de sel
  1. Preheat the oven to 450°F.
  2. Prepare the dough. Combine flour, salt and butter in cuisinart or bowl. Add ice water slowly while pulsing in cuisinart until it gets clumpy. Gather the dough together, being careful not to over handle it (if overworked it won’t be light and flaky). Cover in saran wrap and if you have the time, let it rest in the fridge for 20-30min (or longer if you want to prepare the dough ahead of time, allowing it to return to room temp before working with it).
  3. On a lightly floured surface, roll out your dough to be large enough to cover the bottom of the pan and go up the sides. Add additional flour as you roll to keep it from sticking. When finished, roll the dough around your rolling pin and unroll it onto your tarte plan (like Brigitte does in the video). Press the dough down so it fits snug into the pan, cutting off excess dough that falls outside the top of the pan.
  4. Prick a few holes in the dough to prevent it from puffing up. Cook it for about 10 min at 450°F or until it begins to brown.
  5. Spread the tomato achaar on the dough. Layer half of the combination of gruyere, emmental and parmesan cheeses. Then layer your sliced tomatoes and top with another layer of cheese. Cook it for about 20 min at 450°F. The crust needs to be “golden to brown” and the cheese should be nice and melted and almost browned and crusty.
  6. Sprinkle the finished tarte with fleur de sel, chopped parsley, and drizzle with olive oil. Serve warm or cold.

Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.

Watch the video: tomato pickle recipe. tomato pachadi recipe. tomato achar recipe (May 2022).