It's a tangy chutney which I got from a typical food loving Nepalese friend chef.
It's very hot tomato chutney and tingle your taste buds which goes extremely so well with momos or any other steamed dumpling. ( Tingling credit goes to schezwan pepper. Secret ingredient in it. Called 'trifal' in hindi.)
- Heat the olive oil to a intermediate temperature. Add cumin seeds. After a interval of 5-7 seconds, keep adding all the seeds.
- Now, add fenugreek seeds, add fennel seeds, add mustard seeds, add schezwan peppers. Cook for 5 seconds. Add garlic cloves, green chillies and cook. Wait for few seconds and add onions.
- Add little salt. Now add tomatoes, turmeric, black pepper, and half of coriander leaves. Let it cook for 5-7 minutes.
- Transfer to a blender with remaining coriander. Blend to a fine paste.
- Add water if required. Add lemon and salt in the end.
How to make the tasty recipe procedure as follows:
- Heat the olive oil to a intermediate temperature. Add cumin seeds. After a interval of 5-7 seconds, keep adding all the seeds.
- Now, add fenugreek seeds, add fennel seeds, add mustard seeds, add schezwan peppers. Cook for 5 seconds. Add garlic cloves, green chillies and cook. Wait for few seconds and add onions.
- Add little salt. Now add tomatoes, turmeric, black pepper, and half of coriander leaves. Let it cook for 5-7 minutes.
- Transfer to a blender with remaining coriander. Blend to a fine paste.
- Add water if required. Add lemon and salt in the end.
How to make the tasty recipe description mentioned here,It's a tangy chutney which I got from a typical food loving Nepalese friend chef.
It's very hot tomato chutney and tingle your taste buds which goes extremely so well with momos or any other steamed dumpling. ( Tingling credit goes to schezwan pepper. Secret ingredient in it. Called 'trifal' in hindi.)