Suffering from a bored palate? Perhaps you should consider revamping your typical tomato-based condiment regimen with Brooklyn Delhi’s Tomato Achaar — just $9.50 per jar.
Achaar, or “Indian pickle,” is packed with exotic spices and boasts a meaty texture. It’s India’s answer to harissa or sriracha.
Let me tell you. I didn’t know this Indian tomato relish was missing from my life until we got it here at Market. Pretty sure all of us here feel this way. Achaar Junkies ‘R’ Us.
Don’t take our word for it, though. The delectable Saveur magazine called Brooklyn Delhi’s Tomato Achaar, “One Good Find,” in a feature published last month.
“Brooklyn Delhi’s Tomato Achaar blew my expectations away,” wrote Zainab Shah in Saveur. “This artisanal version of the classic South Asian condiment has the most balanced, addictive flavor of any I’ve tasted.”
We were blown away by our Tomato Achaar tasting event two weeks ago when customers were near throwing punches and scratching eyes out for the last jar of this delectable condiment, which is also good for eating straight out of the jar.
Needless to say, I greedily confiscated a jar for myself when the Achaar maker herself, Chitra Agrawal, came by Monday night to replenish our stock. I broke in my treasured jar of Tomato Achaar with a mostly Market-sponsored spread for dinner last night. I sautéed diced yellow onion with thinly sliced button tomatoes, to mix with Market baba ganoush and the Achaar, which I spread on pita bread. Spicy gold. It was all I could do not to make a second dinner of exactly the same. I at least held out for breakfast this morning.
Tomato Achaar is multi-functional and uses local ingredients, giving it a particularly fresh taste. Use it to dress up your mac and cheese, substitute for salsa in your nachos, add a spicy kick to your cheese and crostini, dip your French fries in… The possibilities are pretty much endless.
You can find more Tomato Achaar recipe inspiration at Brooklyndelhi.com. Also, visit Ms. Agrawal’s beautiful blog, the abcsofcooking, to learn more about the woman behind the Achaar, as well as browse her journal of recipes featuring vegetarian and traditional Indian cooking.