Poleko golbhedako achar (roasted tomato chutney)

Preparation time – 1 minute
Cooking time – 4 minutes
Difficulty – easy

Ingredients –

Plum tomatoes – 2, preferably small sized
Dry red chili – 2
Szechuan pepper – ½ tsp
Salt – 1 tsp

Directions –

Cut tomatoes into halves
Grill tomatoes and chili, don’t burn the chilis
Crush pepper, chili and salt in pestle finer as possible
Add tomatoes and continue crushing until the desired puree consistency.
Note –
Above recipe is one of the quick and popular chutney recipe in Nepali everyday kitchen. Szechuan pepper gives a slight peppery and pungent aroma while roasted tomatoes and chilies combines to give an extra kick. Of course! It is a mouth watering achar. Achar, refers to all kinds of jarred pickles or fresh chutneys. To master this recipe, choose the ripe but hard tomatoes so that in can be grilled nicely. They can be roasted in oven, pan, direct fire or whatever possible. Do not burn the chili, just toast them. Using mortar and pestle can be little tricky in the beginning, but it is just a matter of little practice, which is easy.

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