Looking for a quick, easy, and delicious Nepali pickle recipe? You’ve got to try this tomato and soybean pickle, also known as Bhatmas tomato Achar!
Bhatmas Achar
Bhatmas Achar is a beloved Nepali dish that has been passed down through generations.
For those unfamiliar, Bhatmas refers to soybeans, while Achar means pickle in Nepali.
This flavorful dish is often served as a side with rice or as an appetizer with beaten puffed rice.
Not only is it delicious, but it’s also a great way to add some protein to your vegetarian meals.
And the best part? This pickle recipe is super easy to follow and can be stored for a long time, making it a convenient and tasty side dish to have on hand.
Here’s the step-by-step detailed recipe for Bhatmas Tomato Achar:
Ingredients
Here are the primary ingredients and spices used in making Bhatmas tomato Achar.
Soybeans and tomatoes are the primary ingredients for Bhatmas Achar. I am using a mix of yellow and brown soybeans, but you can use either.
Spices: turmeric, cumin, red chili powder, and coriander powder.
Oil: olive oil or mustard oil.
Seasoning: Salt and ginger garlic paste.
Other: Green chili, onion, cilantro and water.
Instructions
- Heat oil in a pan and add soybeans.
- Roast them until cooked, being careful not to burn them. Once cooked, set them aside.
Note: If you prefer, you can skip the oil and dry roast the soybeans.
- Heat oil in the same pan and add green chili.
- Sauté for a few minutes, then add chopped onions. Cook until translucent.
- Add spices and seasoning to the pan. Cook for a few minutes.
- Then add the chopped tomatoes and mix everything well. Cook until the tomatoes are mushy.
- Add the roasted soybeans and combine everything well.
- Pour in one cup of water and let it simmer for 4–6 minutes on medium-high heat.
- After the mixture has thickened and cooked, allow it to cool down. Then, add salt to taste and garnish with fresh cilantro. Your delicious Bhatmas Achar is now ready to be served alongside your favorite main dish.
Serving & Storage
Here are a few serving suggestions:
- Side dish: Bhatmas achar makes a great side dish. Serve it alongside your favorite curry (chicken or veg), rice, or roti for an extra burst of flavor.
- Topping: Bhatmas Achar can be added to salads, sandwiches, or wraps for added crunch and tanginess.
- Snack: Bhatmas make for a quick and tasty snack, especially when paired with beaten puff rice.
Storage
You can store Bhatmas Achar in an airtight container in the fridge for up to 5 days. When serving, take it out and enjoy it with rice or roti.
I, personally, prefer it cold, so I don’t heat it up, but if you prefer it warm, you can heat it before serving.
Other Nepali Achar
If you’re interested in exploring other pickle recipes, here are some other options you might enjoy trying.
Equipment
- Pan
- Bowl
Ingredients
Vegetables
- ½ cup chopped onion
- 1 ½ cup chopped tomato
- ¼ cup chopped cilantro
- 2 chopped green chili (to taste)
Soybean
- 1 cup soybeans
Oil
- ½ tbsp olive oil (Roast soybean)
- ½ tbsp olive oil
Spices
- ½ tsp ground turmeric
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp kashmiri red chili powder
Seasoning
- ½ tsp salt to taste
- 2 tsp ginger garlic paste
Water
- 1 cup water (warm or cold)
Instructions
- Roast soybeans in oil or dry roast for 6–8 minutes on medium heat or until cooked, then set aside.½ tbsp olive oil (Roast soybean), 1 cup soybeans
- Heat the oil in the same pan.½ tbsp olive oil
- Once hot, add green chili. Sauté the green chili for a few minutes, then add the onion. Sauté onion until softened.½ cup chopped onion, 2 chopped green chili (to taste)
- Next, add the spices and seasoning and cook for a few minutes.½ tsp ground turmeric, ½ tsp Ground cumin, ½ tsp Ground coriander, ½ tsp kashmiri red chili powder, 2 tsp ginger garlic paste
- Add the chopped tomatoes, and cook until soft and mushy.1 ½ cup chopped tomato
- Once the tomatoes are soft, add roasted soybeans.
- Combine everything well, then add one cup of water.1 cup water (warm or cold)
- Let it simmer for the next 4–6 minutes until the sauce starts thickening.
- Let it cool down, season with salt, and garnish with cilantro. Serve and enjoy with your favorite main dish.¼ cup chopped cilantro, ½ tsp salt to taste
Notes
- If you prefer, you can skip the oil and dry roast the soybeans.
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!