This Nepali Tomato Pickle Is A Burst Of Flavours
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Nepali cuisine is diverse and is influenced by a variety of climates, terrains, soils and cultural influences. While a lot of their food will seem very familiar to us here in India, there are subtle differences at play in every dish.

The Golbheda Ko Achaar (Tomato chutney) for example is something that would feel very much at home on an Indian platter next to our wide range of pickles but is in fact a Nepali speciality. It’s usually eaten as a side dish with daal bhat tarkari, a rice and lentil dish and it is an appetite stimulant and flavour enhancer that is eaten by all communities in Nepal.

The chutney is usually made with cherry tomatoes which have a tang of acidity along with a slight natural sweetness, but any tomatoes can be used and balanced with lime juice if they’re too sweet. The tomatoes are traditionally roasted on hot charcoal or on an open wood fire and prepared using a flat stone pestle and mortar called a silouto. Nowadays, tomatoes are just roasted over an open gas flame to recreate the natural char.

A variety of herbs and spices are used to amp up the flavour including coriander, mint, sesame, peanuts, hemp seeds and a local Szechuan pepper called timur. The recipe differs slightly according to availability and region but the core flavour is the beautifully charred, acidic tomatoes. 



  • 2 cups roasted tomatoes, peeled and finely chopped
  • 3 fresh red chilis, minced
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp cilantro, chopped
  • 1 tbsp mustard seeds
  • 1 tbsp mustard oil
  • ½ tsp ground black pepper
  • Salt, to taste


  • 1 tbsp oil
  • 1 tsp fenugreek
  • 10 cloves garlic, thinly sliced


  • Blend the chutney ingredients to a smooth paste and transfer them to a large bowl.
  • In a frying pan heat up some oil and gently fry the fenugreek and garlic slices until golden brown. 
  • Pour the garlic-oil mixture into the tomato paste, mix, and refrigerate for at least 2 hours before serving.