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How To Make Nepali Tomato Chutney

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Roasted Spicy Tomato Chutney (Poleko Golbheda Ko Achaar)

Serves 10

Recipe by Anup Kaphle


4 whole tomatoes

5 cloves garlic, peeled

2 fresh green bird's eye (or Thai) chiles, halved lengthwise

2 teaspoons kosher salt

½ teaspoon Sichuan peppercorns

½ teaspoon red chile powder

½ teaspoon fresh lemon juice

½ cup cilantro leaves, chopped


Preheat the broiler to high and position the rack 6 to 8 inches from the broiler. Line a large rimmed baking sheet with foil or parchment.

Place the tomatoes and garlic on the baking sheet and broil until cooked through and starting to blacken, 8 to 10 minutes. Combine broiled tomatoes and garlic with the remaining ingredients in a blender, and puree until smooth. Pour the mixture into a serving bowl.