Sikkim tomato achar/pickle, a quick and easy condiment with tomatoes and green chili. A delicious and fiery condiment to serve with flatbreads.
Table of contents
The Land & Its Food
Sikkim, a landlocked Indian state located in the Himalayan mountains, bordered with Nepal, Tibet and West Bengal. So naturally their cuisine has large impacts of Chinese, Tibetan and Nepalese Cuisine. Rice is the staple food, with meat and dairy products consumed depending on availability. Besides these, various traditional fermented foods and beverages, also forms major part of their meal.
Indian pickles are made with oil, vinegar, lemon juice or water. A wide variety of vegetables are pickled in Indian cuisine like mango, gooseberry, tomato, carrots, beets, etc.
North-Indian style pickles, mostly use Mustard oil for seasoning, whereas South-Indian pickles use Sesame oil and spices like mustard seeds, fenugreek seeds, red chili powder and salt. When we say south-indian pickle, the first thing that crosses many minds is the famous avakaya or aavaikai. You can check the recipe of Andhra style Mango pickle at Srivalli’s page. Andhra style tomato pickle here at Sandhya’s place. If you are a garlic lover, check this malabar style garlic pickle from Rafeeda’s place.
How to make Sikkim style tomato pickle
Sikkim style tomato pickle is very simple to make and takes less than 15 minutes to make. An instant pickle, stays good for 3-4 days, when refrigerated.
- Take the tomatoes, dunk it in boiling water, take it off the stove and let it sit covered for 10 minutes
- Remove the tomatoes, peel the skin, mash it roughly. In a mortar-pestle, mash green chilies roughly. Add it to the tomatoes, add salt and mix well.
- Serve this instant tomato pickle with flatbreads or momos.
Sikkim Tomato Achar | Instant tomato pickle |No oil pickle
- Mortar-pestle for crushing chillies
- Potato masher for mashing tomatoes
- 2 nos large red tomatoes
- 3 nos green chilies
- ¾ tsp salt to or to taste
- Boil 2 Cups of water, add the tomatoes. Remove from heat, cover and keep for 10 minutes
- Remove the tomatoes and peel the skin. Mash the pulp roughly with potato masher
- Roughly mince green chilies using a mortar and pestle, add this to mashes tomatoes.
- Add salt and mix well.
- Serve with Kodo ko Roti or can be served along with piping hot momos too.
- Any leftovers can be refrigerated and stored upto 3-4 days.
Enjoy this sikkim style tomato achar with flatbreads and momos. I served it with Kodo ko roti. We love to enjoy it with as a sandwich spread too.
More Instant pickles
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An old post from 2014, updated with new content and pictures for better engagement.