Our tomato achaar, a 2016 Good Food Awards winner and a 2018 Frontburner Competition winner, is a condiment made with locally-grown tomatoes, tamarind, a mix of Indian spices, red chili powder, unrefined cane sugar and sesame oil. It has a savory, spicy and tangy flavor.
Traditionally it's eaten with rice, curry, dal and yogurt, but you can top it on most anything - eggs, sandwiches, grilled meats, noodles or even cook with it by adding it to lentils, soups, salad dressings. Mix it into mayo for dipping fries in or into guacamole to go with chips.
Ingredients: locally grown tomatoes, sesame oil, expeller pressed canola oil, garlic, salt, red chili powder, tamarind, spices (black mustard seeds, fenugreek seeds, turmeric, asafetida), unrefined sugar cane.
Free shipping on orders $50 and above.
What the food critics have to say:
"This artisanal version of the classic South Asian condiment has the most balanced, addictive flavor of any I’ve tasted. Richly textured, sweet, salty, and tart, just a smidgen of this spicy tomato achaar, which literally translates to tomato pickle, is enough to transform any dish." - Saveur Magazine
"Meet the condiment you never knew you were missing but will be hooked on once you try: Brooklyn Delhi's achaar." - Tasting Table
"This achaar (a traditional Indian relish) packs more tamarind-sweetness and chili-heat than should be legal for a six-ounce jar. " - Epicurious
"This sexy Indian-inspired relish is a little spicy, a little smoky, a little sweet-sour, and a lot satisfying." - Self Magazine
"Brooklyn Delhi's tomato achaar. So good you'll want to plop it on everything, if not spoon it down straight from the jar." - New York Magazine
"As food lovers, we regularly go to great lengths to seek out something new, sometimes spending hours in pursuit of little-known flavors, exotic ingredients and one-of-a-kind dining experiences. And once in a while, a new food product comes along that totally steals our hearts. The latest find: A tiny operation called Brooklyn Delhi whose achaars we just can't get enough of. Achaars are used alongside rice, dal, curry or yogurt all over India, and the ones from Brooklyn Delhi are absolutely addictive." - The Huffington Post
"Tomato Achaar, made by Chitra Agrawal of Brooklyn Delhi, is tangy yet sweet, spicy and savory, and once you try it, you will wonder how you ever lived without it. It complements everything from eggs and sandwiches to rice and lentils. Truth be told, it’s great right off the spoon." - Cooking Light Magazine
is backordered. We will ship it separately in 10 to 15 days.