Golbheda ko Achaar (Tomato Chutney)

There is no other achaar/chutney better than freshly made Golbheda ko achaar (Tomato chutney). It is the favorite of Nepalis, and generally eaten as a side dish with daal bhat tarkari (rice, lentil, curry) or roti (bread). It enhances flavor of whole meal, and increases appetite. It is consumed by all ethnic communities in Nepal.

Small cherry tomatoes are best for making chutney as it has sharp and tangy acidic taste. But you can use any kind of tomatoes, but use some lime juice if the tomatoes have sweeter taste. You can simply roast the tomatoes in small pan or directly over the gas flame. Traditionally it is roasted on hot charcoal in firewood stove, and chutney is prepared using flat stone mortar and pestle (silouto). You can also steam or boil tomato instead of roasting, or even use fresh raw tomato to make chutney. I love the freshness from raw tomato.

There are various base ingredients (herbs, seeds/nuts and spices) for making chutney. Most commonly used base ingredients are: Herbs- Fresh coriander leaves (Dhaniya) and Mint (Pudina); Seeds/nuts- Sesame (Teel), Peanut (Badam), Hemp seeds (Bhang) and even Pumpkin seed; and Spices-Szechuan pepper (Timur) and Green chilies. You can also use Szechuan button (Gorakhpaan/Marathi) and small Smoked Fish (Sukeko Asala Machha).

Other ingredients required to make chutney are 1-2 cloves of garlic, fresh green/red chilies, and ½ tsp of mixture of coriander and cumin powder, pinch of turmeric powder, salt and some limejuice. You can use the roasted coriander and cumin powder for better flavor. It is important to roast the seeds/nuts until it becomes light brown and nuts/seeds crack. Smaller seeds take around a minute, and peanuts and pumpkin seeds take little more in medium heat. Roasting seeds/nuts helps in developing the aroma and flavor, and gives nutty smoky flavor to the chutney.

Take around 8-10 cherry tomatoes or 4 medium size tomatoes for serving 3-4 people. Roast the tomatoes on all side until outer skin is slightly burnt. You can peel off the skin (put the damp cotton cloth over hot tomatoes or cover it with lid for few minutes for easy peel). But I prefer to make chutney with the skin on as it gives smoky flavor, and balances the flavor of chutney with its slight bitterness.

You can also have these chutney as dipping sauce for momo, pakauda, potato balls, cheese stick etc.

Roasting tomatoes directly over gas flame

Roasting tomatoes directly over gas flame

Roasting tomatoes in cast iron pan

Roasting tomatoes in cast iron pan

Timur ra Golbheda ko Achaar (Szechuan Pepper and Tomato Chutney)

This is one of my favorite and popular with communities in mountains, mainly Thakali. Szechuan pepper gives the numbing sensation, and enhances the flavor of the dish.

In a small pan, roast around 1 tsp of Szechuan pepper or Timur with 1 tsp of salt (or according to your taste) until the aroma is developed. It should take less than a minute in medium heat. Grind them together using mortar and pestle (you may use grinder or blender instead). You can use  Add 1-2 cloves of garlic, 1-2 green chilies (or according to your preference), ½ tsp of coriander and cumin powder mix, a pinch of turmeric powder, and grind together. Then add roasted tomatoes and grind until the mixture is fine. Add some lime juice if you want it tangy. The achaar is ready to be served.

Timur ra Golbheda ko Achaar (Szechuan Pepper and Tomato Chutney)

Timur ra Golbheda ko Achaar (Szechuan Pepper and Tomato Chutney)

Dhaniya ra Golbheda ko Achaar (Coriander leaves and Tomato Chutney)

Add a handful of chopped fresh coriander leaves and 1 tsp of salt (or according to your taste) in mortar, and grind them together until it’s fine paste. Salt helps in ease grinding of coriander leaves. Add 1-2 cloves of garlic, 1-2 green chilies (or according to your preference), ½ tsp of coriander and cumin powder mix, a pinch of turmeric powder, and grind together. Then add roasted tomatoes and grind the mixture until it’s fine. Add some lime juice if you want it tangy.

Dhaniya ra Golbheda ko Achaar (Coriander leaves and Tomato Chutney)

Dhaniya ra Golbheda ko Achaar (Coriander leaves and Tomato Chutney)

Pudina ra Golbheda ko Achaar (Mint and Tomato Chutney)

This one is my favorite, and I often make it. The recipe is similar to the above Coriander and Tomato Chutney. Add a handful of mint instead of coriander leaves.

Pudina ra Golbheda ko Achaar (Mint and Tomato Chutney)

Mint

Pudina ra Golbheda ko Achaar (Mint and Tomato Chutney)

Pudina ra Golbheda ko Achaar (Mint and Tomato Chutney)

Teel ra Golbheda ko Achaar (Sesame seed and Tomato Chutney)

Use 2 tbs of roasted sesame seed instead. The other process and ingredients are same as above.

Teel ra Golbheda ko Achaar (Sesame seed and Tomato Chutney)

Teel ra Golbheda ko Achaar (Sesame seed and Tomato Chutney)

Bhang ra Golbheda ko Achaar (Hemp seed and Tomato Chutney)

Use 2 tbs of roasted hemp seed instead. The other process and ingredients are same as above.

Bhang ra Golbheda ko Achaar (Hemp seed and Tomato Chutney)

Bhang ra Golbheda ko Achaar (Hemp seed and Tomato Chutney) 

Badam ra Golbheda ko Achaar (Peanut and Tomato Chutney)

Use 2 tbs of roasted peanuts instead. The other process and ingredients are same as above.

Badam ra Golbheda ko Achaar (Peanut and Tomato Chutney)

Badam ra Golbheda ko Achaar (Peanut and Tomato Chutney)

Gorakhpaan/Marathi ra Golbheda ko Achaar (Szechuan button and Tomato Chutney)

Szechuan button isn’t as popular and widely found as other base ingredients. It has similar numbing flavor as Szehuchan pepper (Timur), but gives herby flavor.

Click here for the recipe.

Tomato pickle with szechuan button

Golvenda ko achaar (Tomato pickle) with Szechuan button

Poleko Khursani ra Golbheda ko Achaar (Roasted Green Chilies and Tomato Chutney)

If you like it spicy, use roasted green chilies (medium size) as a base ingredient. Other ingredients and process are same.

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