Achaar - A Taste of Asia

We’ve reached that glorious time in Tennessee summers when tomatoes hang heavy from the vine, begging to be plucked and sliced or tossed into the mouth like candy when cherry-sized. 

It’s a time for BLTs and marinara sauces, tomato pies and fresh salsas.

But when we asked the farmers of Growing Together what to do with tomatoes for sampling at the Nashville Farmers’ Market, they suggested achaar.

Achaar, a tomato-based chutney popular in Bhutanese and Nepali cuisine, can be made in a variety of combinations that might include cilantro or mint, peppers and tomatoes. It’s often served alongside lentils and basmati rice, adding zap and zing to the meal. 

Since the Growing Together farmers also happen to grow arugula, we included the spicy green leaves with this version called Golbheda ko Achaar. Roasting the tomatoes deepens the entire dish with rich flavor. 

We paired samples of achaar with slices of baguette from Village Bakery & Provisions, a fantastic shop inside the Market House. And we’re happy to report that the little cups of spicy tomato flew off our table at the market. 

We hope you’ll visit the Growing Together farmers at their Nashville Farmers’ Market booth on Saturday, August 20 from 8am to 2:30pm.  We’ll send you home with a taste of achaar while supplies last—or at least some tomatoes and the recipe to make it at home!

---

Golbheda ko Achaar (Tomato Chutney)

This dish is a favorite in Bhutanese and Nepali cultures, and it has many variations with mint or cilantro instead of arugula, for example. It’s generally served as an accompaniment to lentils and rice or bread. 

Makes about 4 servings

Ingredients:

Four medium-sized tomatoes or a couple handfuls of cherry tomatoes
Olive oil for baking dish and tomatoes
Salt and pepper to season plus 1 teaspoon for the arugula paste
A handful of arugula
2 cloves garlic, minced
1/4 teaspoon red chile flake
1/4 teaspoon of coriander
1/4 teaspoon cumin
Pinch of turmeric
Squeeze of fresh lime juice

Directions:

Preheat oven to 350 degrees.

Oil a baking dish. Wash and half the larger tomatoes and lightly coat them in oil as well. Arrange the tomatoes in the baking dish in a single layer with their cut sides up and sprinkle lightly with salt. Roast the tomatoes until their skins are wrinkled and browning in places about 1 hour.

While the tomatoes roast, combine 1 teaspoon salt with arugula in a mortar and pestle. Crush the two ingredients together until a paste forms. (If you don’t have a mortar and pestle, you can use the bottom of a clean jelly jar or coffee mug to grind ingredients on a cutting board.) 

Gently peel the skins from the tomatoes and combine the tomatoes with the arugula mixture and remaining spices. Taste and add a squeeze of lime juice or so to your liking. Adjust seasoning, if needed, and serve alongside lentils or curry dishes as a small side dish or flavorful condiment.

Adapted recipe from thegundruk.com

Salsa Verde

Makes approximately 12 cups (48 1/4 cup servings)

6 lbs green tomatoes, cored, quartered 3 onions, coarse chopped 6 -7 chile peppers 9 cloves garlic 1 Tbl salt 1 tsp cumin 3 Tbl olive oil

Mix the ingredients above in stock pot and bring to boil. Low boil for 15-20 minutes until all veggies are tender.

Add: 2 tsp of lemon or lime zest 3 Tbl lemon or lime juice 1 Tbl honey

Place in food processor and pulse until desired consistency.

Add 1 cup chopped cilantro.

Adjust seasonings and serve.

Fabulous Meatballs with Marinara

Serves 50

Meatballs: 15 lbs of ground meat (mixture of beef, pork and turkey) 15 cloves fresh garlic 15 eggs 2 cups parmesan cheese 1 cup fresh parsley, finely chopped 5 Tbl salt 3 Tbl pepper 3 cups bread crumbs (softened in milk)

Mix all ingredients well and roll into desired meatball size. Place on greased cookie sheets and roast in 350 oven for 30-40 minutes. 

Marinara Sauce: 2 10oz cans of chopped or crushed tomatoes 1/2 cup olive oil 3 cans tomato paste 1 cup chopped garlic 6 bay leaves 3 cups diced onions 1 cup diced bell peppers Salt and pepper (to taste) Oregano, basil and cayenne (to taste)

Saute garlic, peppers, onions in olive oil until soft. Add in tomatoes, tomato paste, salt, pepper and herbs. Mix well and simmer for 45 minutes or long enough for flavors to meld. Taste and adjust seasonings if necessary. Add a pinch of sugar if a “sweeter” sauce is desired.  Serve meatballs and marinara over favorite pasta.

Enjoy!

Maque Choux (pronounced "Mock Shoe")

Serves 50

18 cups fresh corn 6 cups diced red bell pepper 6 cups diced green bell pepper 6 cups cup diced tomatoes 3 cups thinly sliced onions 10 cloves of garlic diced 2- 3 pounds bacon fresh basil chiffonade salt and pepper to taste

Sauté bacon until rendered. Remove bacon pieces and add onion until soft. Add garlic and sauté a few more minutes. Add the vegetables and sauté until desired consistency. Salt and pepper to taste. Add basil and stir until well blended. Garnish with cooked bacon.

Tomato and Watermelon Salad with Feta Cheese

Serves 50

Red wine vinaigrette: Red wine vinegar, 1 cup Salt, 1 tbl Black pepper, 1 tsp Olive oil, 2 cups

Whisk vinegar, salt, and pepper in a medium bowl to blend. Gradually whisk in the olive oil. Set aside.

Salad: Cucumber 12 cups (peeled) Red onion 2 cups (paper thin slices) Heirloom tomato 12 cups (bite-size chunks) Watermelon 12 cups (seeded, bite-size chunks) Feta cheese 3 cups Fresh basil 4 cups (thinly sliced)

Cut cucumber in half length wise. Scrape out seeds (using spoon). Cut cucumber halves into half-moon slices. Toss sliced cucumber, onion, tomatoes, watermelon, feta cheese, and basil in a large bowl. Add enough vinaigrette to coat vegetables. Serve immediately.