Golbheda ko Achar (Nepali Roasted Tomato Chutney)
A smoky, tangy, fiery table chutney of charred tomatoes, garlic and chilli, the classic partner for momo and dal bhat.
- Time25 min
- LevelEasy
- Costabout £0.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 54kcal
- 5.2gcarbs
- 3.2gof which sugars
- 3.3gfat
- 0.8gsaturates
- 1.4gprotein
- 1.6gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat a heavy dry frying pan over a high heat. Add the whole tomatoes, garlic cloves and chillies and cook for 10 to 12 minutes, turning often, until the skins are blistered and blackened in places and the tomatoes are soft.
11 min - 2
Leave to cool for 5 minutes. Peel the garlic and pull the skins off the tomatoes if they slip off easily.
- 3
Blend or pound the tomatoes, garlic, chillies, ginger, sesame seeds, Sichuan pepper and salt to a rough, chunky purée. Do not blend it smooth.
- 4
Stir in the coriander and lime juice.
- 5
Heat the oil in a small pan, add the cumin and fenugreek seeds and sizzle for 15 seconds, then pour over the chutney. Stir and taste for salt.
- 6
Serve at room temperature. It keeps in the fridge for 4 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
