Aagrah Achari Tarka Sauce

HEAT LEVEL: Medium

SIZE: 270g (Serves 3-4 or if you like a sauce curry then 2-3)

The Aagrah Achari cooking sauce takes it's name from Achar (picked spices). This dish originates from Central India and the recipe has won many accolades for Aagrah; most notably when it was Aslam's winning dish when crowned "International Indian Chef of the Year". Traditionally cooked with lamb but superb with chicken or fish. This is one of our best!

Ingredients: Chopped tomato, (tomato, tomato juice), fried onion (onion, sunflower oil), coconut milk (water, coconut extract), spirit vinegar (water, distilled alcohol), rapeseed oil, garlic, chillies, coriander leaf, ginger, salt, lime pickle (lime, salt, vegetable oil, chilli powder, mustard, acetic acid, fenugreek, spices), coriander, mustard seed, chilli powder, turmeric, liquorice, cumin, nigella seed, fenugreek leaves, cardamom. For allergens, see ingredients in bold.

Creating your delicious Achari - Great with meat, poultry, fish or vegetables

1. Add 2 desserts spoons of oil into a pan and heat, add 400g of your chosen meat/vegetables and fry until browned. To make your Achari really special add a couple of whole green chillies.
2. Stir in the base, add 70ml of water to the jar, replace lid, swirl around and add this to the pan.
3. Bring to the boil with the lid on and simmer gently for approx. 10 mins or until thoroughly cooked – delicious!