The Small Batch 25 · No. 10 of 25

1. No.10Photo: Brooklyn Delhi

   Sauces and heat

   Tomato Achaar

   From Brooklyn Delhi · Brooklyn · @brooklyndelhi

   Chitra Agrawal grew up eating her grandmother's achaar and wrote the cookbook Vibrant India. Brooklyn Delhi started with a batch of pickles at a Brooklyn market; the tomato achaar is sweet, sour and garlicky, somewhere between a chutney and a hot sauce, and it goes on far more than Indian food.

   A spoonful of this turns a plain pasta into something you'd order. It's my secret weapon in the fridge door.

   Order from Brooklyn Delhi ↗More from Brooklyn Delhi ↗

   Cook with it

   Achaari butternut squash linguine

   50 min · serves 4 · Roasted squash blended into a silky sauce, with tomato achaar stirred in for heat, tang and garlic.

   Save to my recipes

   You need

   • 1 small butternut squash (about 2 lb / 900 g), peeled and cubed
   • 3 tbsp olive oil
   • Kosher salt
   • ¾ lb (340 g) linguine
   • 2 tbsp unsalted butter
   • 2 garlic cloves, sliced
   • 3 tbsp Brooklyn Delhi Tomato Achaar, plus more to serve
   • ½ cup (120 ml) heavy cream or coconut milk
   • ½ cup (40 g) grated Parmigiano-Reggiano
   • 2 tbsp toasted pumpkin seeds
   • A handful of cilantro

   How to make it

   1. Heat the oven to 425°F (220°C). Toss the squash with the olive oil and a big pinch of salt and roast until soft and caramelized, 30 to 35 minutes.
   2. Cook the linguine in well-salted boiling water until al dente. Keep 1 cup of the water.
   3. Melt the butter in a wide pan and soften the garlic for 1 minute. Stir in the achaar.
   4. Blend the roasted squash with the cream and ½ cup of the pasta water until smooth, then add it to the pan.
   5. Toss the linguine in the sauce with the Parmigiano, loosening with more pasta water until it coats.
   6. Top with pumpkin seeds, cilantro and little dabs of extra achaar.

   Chef's own recipe, written for Tomato Achaar. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

   Inspired by Brooklyn Delhi's own recipe: brooklyndelhi.com

Next on the list

More lists like this

Brooklyn Delhi didn't pay to be here. Order goes straight to their shop. The recipe is Chef's own, in our words, made for Tomato Achaar.