Tomato and Peach Achar  We had a small pot of local (I think
Bowral made) achar in the cupboard for ages. We had been given it as a
gift and when we eventually tried it, it was consumed with a few days.
Not remembering who gave it to us or where it was from, we couldn't
replace it So when the peach glut hit, I decided to find a recipe for
peach achar and reproduce it. The only one I could find in an online
search was a tomato achar that suggested switching half the tomato with
a mango or peach. It was also for a fresh accompaniment and I wanted a
few jars of the stuff. After a little experimenting, here's my work in progress version. Recipe: makes around 2 -3 small jars 2 cloves of garlic, minced 2 tablespoons of fresh ginger, minced 2 tablespoons of oil ( I used peanut oil) 2 - 4 hot chilli peppers or 2 teaspoons of minced bottled chlli 1/2 teaspoon of cumin 1/2 teaspoon of turmeric 1/4 a teaspoon of mild curry powder 2 large tomatoes, finely chopped (If the crop hasn't begun yet, use a large tin of chopped tomatoes) 2 peaches roughly chopped 1 cup of water Sauté the garlic and the ginger in the
oil for five minutes. Add the chilli and spices and cook until the
scents hit you (about ten seconds). Add the tomatoes and the peaches and
simmer until the consistency is like a thick lumpy sauce. The US recipe
said like catsup. |