Although I have never been to Nepal, I have been lucky to have some friends who come from Nepal. They have introduced me to the cuisine, and in London there are quite a few Nepalese restaurants. There are some similarities to the more widespread Indian cuisine, but some unique dishes include momo (dumplings), Dal Bhat, and different varieties of curries. This recipe for tomato chutney is from a work colleague who was originally from Nepal and living in the US. He said it is simple and one of his favourites to make. There are just a few ingredients and it’s a really tasty accompaniment to rice or bread.
For this recipe, I adapted it to roast the tomatoes in the air fryer. I find that gives a better grilled taste than the oven, in case you don’t have time to BBQ. The combination of roasted tomatoes with sesame seeds was very flavourful. This time, I tried it first with rice. In addition, it reminded me of Mexican salsa so I had some with tortilla chips and that was also delicious.
Large handful of cilantro (coriander)
1 red onion
1 green chile
2 Tbsp ground sesame seeds
First, wash the tomatoes and grill them on a BBQ. Alternatively, you can use an air fryer at high heat (200C) for about 15 minutes. Cut the red onion into large pieces. Remove the stem and seeds from the green chile. Grind the sesame seeds. Then add everything into a blender and blend until mostly smooth. Serve with rice or bread
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