Nepali Green Tomato Chutney for Sekuwa

This Nepali-style green tomato chutney is spicy, tangy, and deeply flavorful. Made with unripe tomatoes, garlic, dried chilies, and roasted timur, it’s the perfect accompaniment to sekuwa, momo, grilled meat, fish, or dal bhat. A great way to use green tomatoes instead of wasting them.

Prep &  Cook Time: 25 minutesServings: 4 Yield: Approximately 1 cup

Ingredients

• 250 g green (unripe) tomatoes, diced

• 3 large garlic cloves, chopped

• 4 dried roasted red chilies (adjust to taste)

• ½ tbsp mustard oil

• ½ tsp salt (or to taste)

• 1 tsp roasted timur powder (Sichuan pepper)

• A handful of spring coriander

• Lime juice, to taste

Instructions

1. Heat ½ tablespoon mustard oil in a pan over medium heat.

2. Add the chopped garlic and dried roasted red chilies.

3. Add the diced green tomatoes and sprinkle with salt. Mix well.

4. Cover with a lid and cook on medium-low heat until the tomatoes soften and release their natural juices. Do not add water.

5. After about 5 minutes, stir and continue cooking.

6. After 10 minutes, remove the lid, mix. Increase the heat to medium-high and cook until most of the liquid dries out.

7. Turn off the heat and mix in the roasted timur powder. Let the mixture cool completely.

8. Transfer the cooled mixture to a blender. Add spring coriander and blend until smooth.

9. Transfer to a bowl, add lime juice to taste, adjust salt if needed, and mix well. Then ready.

Serving Suggestions

Serve this chutney with sekuwa, momo, grilled pork, fish, or as a side achar with dal bhat. It pairs especially well with fatty meats.

Notes

• Slow cooking brings out the natural sweetness of green tomatoes.

• Adjust chilies and lime juice according to your taste.

• Can be stored in the refrigerator for up to 3 days in an airtight container.