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!
This tangy and spicy dish is a favorite among many Nepalese households and is the perfect accompaniment to rice, dal, and curry.
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.
Trust me, once you try Bhatmas tomato achar, you’ll be hooked—just like me and my husband!
What is 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 dish is made by frying or roasting soybeans and then adding various spices and seasonings to a tomato-based gravy.
As Nepalese, we have a deep appreciation for pickles and chutneys, and Bhatmas Achar is no exception.
It is often served as a side dish with rice or as an appetizer with beaten puff rice. There’s nothing quite like the taste of bhatmas achar to add an extra layer of deliciousness to any meal.
There is another dish like Bhatmas Sadeko, one of the popular appetizers in Nepal.
Here is the step-by-step detailed recipe for Bhatmas tomato achar:
Ingredients for Bhatmas Tomato Achar
Here are the primary ingredients and spices used in making Bhatmas tomato Achar.
The primary ingredients for Bhatmas Achar are soybeans and tomatoes. I am using a mix of yellow and brown soybeans. You can use either of those.
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.
Step-By-Step Photo Instructions
#1. 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.
#2. In the same pan, heat oil and add green chili. Sauté for a few minutes, then add chopped onions. Cook until translucent.
#3. Add spices and seasoning to the pan. Cook for a few minutes.
#4. Then add the chopped tomatoes and mix everything well. Cook until the tomatoes are mushy.
#5. 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.
#6. 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 Suggestions
Bhatmas Achar is a versatile pickle that can be enjoyed in many ways. Here are a few serving suggestions to help you get the most out of this delicious condiment:
- As a side dish– Bhatmas achar makes a great accompaniment to any meal. Serve it alongside your favorite curry (chicken or veg), rice, or roti for an extra burst of flavor.
- As a topping – Bhatmas Achar on top of salads, sandwiches, or wraps for added crunch and tanginess.
- As a snack – Bhatmas makes for a quick and tasty snack, especially when paired with beaten puff rice.
No matter how you choose to enjoy it, Bhatmas Achar is sure to add a delicious and unique flavor to any meal.
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 Pickle Recipes
If you’re interested in exploring other pickle recipes, here are some other options you might enjoy trying.
Bhatmas Achar Recipe (Tomato Soybean Pickle)
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 turmeric powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 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 turmeric powder, ½ tsp cumin powder, ½ tsp coriander powder, 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 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!
