Golbheda ko Achar (Tomato Pickle)

At the stove

Method

1. 1

   Char the whole tomatoes and the unpeeled garlic directly over a gas flame, on a hot dry pan, or under a grill, turning until the skins are blackened and blistered all over and the flesh has collapsed.

2. 2

   Let them cool, then slip off and discard the burnt skins — the smoke is the whole point of this achar, so do not rinse them.

3. 3

   Dry-toast the sesame seeds in a pan until they pop and turn golden, then set aside. Toast the cumin, timur and dried chillies briefly in the same pan until fragrant.

4. 4

   Grind the toasted sesame to a coarse powder, then add the cumin, timur and chillies and grind again.

5. 5

   Pound or blend the roasted tomatoes, peeled garlic and ginger into a rough paste — leave some texture rather than making it perfectly smooth.

6. 6

   Heat the mustard oil in a small pan until it just smokes, then take it off the heat and drop in the fenugreek seeds and turmeric; they will darken in seconds.

7. 7

   Pour the hot seasoned oil over the tomato paste, then fold in the ground sesame mixture, salt and lemon juice.

8. 8

   Stir through the chopped coriander and leave for an hour or two before serving so the flavours knit together. Keeps refrigerated for about four days.