Thakali style Tomato Timur Chutney

Bring the bold, smoky, and tangy flavors of Nepal into your kitchen with this authentic Thakali-style Tomato Timur Chutney. This chutney is spicy, slightly numbing from timur (Nepalese Sichuan pepper), and full of freshness from coriander. Perfect with dal bhat, Thakali khana set, or as a dipping sauce for momo or pairs beautifully with grilled meats or as a spread for flatbreads.

Ingredients

• 500 g ripe tomatoes (cherry tomatoes preferred, or any thin-skinned ripe tomatoes)

• 4 cloves garlic

• 4 dried red chilies

• 1 tsp red chili powder (adjust to taste)

• 1 ½ tsp Himalayan salt (or regular salt, to taste)

• 1 tsp Nepalese timur (Sichuan pepper)

• A handful of fresh spring coriander

Instructions

1. Prepare the Tomatoes

• Chop cherry tomatoes into quarters. If using larger tomatoes, dice them into medium chunks.

• Place the chopped tomatoes in a saucepan and set aside.

2. Char the Garlic and Chilies (Optional but Recommended)

• Heat a dry pan.

• Cut the garlic cloves in half if they’re large.

• Grill the garlic and dried chilies until lightly charred for a smoky flavor.

• Remove chilies earlier as they char faster. Discard the stems.

• Add the charred garlic and chilies to the saucepan with the tomatoes.

3. Cook the Chutney

• Add red chili powder and salt to the tomatoes.

• Cover the pan with a lid and cook on low heat without stirring, allowing the tomatoes to release their juices.

• After 7–8 minutes, check and stir. Cover again and cook for another 5 minutes until the tomatoes soften.

• Stir well, then increase the heat to medium-high. Cook until most of the liquid evaporates, stirring frequently to prevent burning.

• Once thickened, add the timur powder. Always add timur at the end for the freshest flavor.

• Turn off the heat and let the chutney cool slightly.

4. Blend

• Add a handful of fresh coriander.

• Blend the chutney using a hand blender or mixer until it reaches a coarse, slightly chunky texture. (Do not make it too smooth.)

5. Serve & Store

• Transfer to a serving bowl and garnish with fresh coriander leaves.

• Serve with a Thakali khana set, dal bhat, or as a momo dipping sauce.

• Store leftovers in an airtight container in the fridge for up to 3–4 days.

Tips & Variations

• Smoky Flavor: Pan-grilling garlic and chilies adds depth. Skip this step if you prefer a fresh flavor.

• Adjusting Spice: Reduce red chili powder or dried chilies for a milder version.

• Serving Idea: Pairs beautifully with grilled meats or as a spread for flatbreads.

This Thakali Style Tomato Timur Chutney is bold, vibrant, and bursting with Nepalese flavor. Easy to make, versatile, and the perfect companion to many dishes—it’s a must-try for chutney lovers.

If you enjoyed this recipe, don’t forget to check out more authentic and fusion recipes here at Pabs Kitchen!