Ingredients
- ½ unit
- chopped 2 cloves garlic1 unit
- chopped 1 tbsp vegetable oil1 unit
- 1 tsp
- 2 to 3 unit
- thinly sliced 2 to 3 tomatoes chopped1 unit
- 1 unit
- 1 unit
Method
1
Dice the onion into small, even pieces, mince the garlic cloves, and slice the jalapenos into thin rings, removing seeds if a milder heat is preferred.
2
Chop the tomatoes into small pieces, discarding excess juice to prevent the achar from becoming too watery.
3
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2 minutes
4
Add the diced onion to the hot oil and stir-fry for 2–3 minutes until the onion becomes translucent and begins to soften.
5
Add the minced garlic and curry powder, stirring constantly for 30 seconds until fragrant.
6
Add the sliced jalapenos and stir to combine with the aromatics for 1 minute.
7
Add the chopped tomatoes and salt, stirring well to distribute the ingredients evenly.
3 minutes
8
Remove from heat and stir in the lime juice, tasting and adjusting salt or lime juice as needed.
9
Transfer the achar to a serving bowl and allow it to cool slightly before serving as a condiment or side dish.