Inspired by: Golbheda ko achar
- All year
Nepali Tomato–Sesame Achar
- Serves
- 8
- Portion
- 1 tbsp
- Time
- 25 min
- Texture
- Smooth
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (8 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tomato | 3, roasted | 300 g | 1500 g | |
| Sesame seeds (til) | 3 tbsp, toasted | 30 g | 150 g | |
| Ginger, fresh | 2 tsp | 8 g | 40 g | |
| Cumin (jeera) | ½ tsp toasted | 1 g | 5 g | |
| Green chilli (optional, deseeded) | ½ (optional) | 2 g | 10 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Coriander leaves | leaves | 8 g | 40 g | |
| Mustard oil | 1 tsp (or sesame) | 5 g | 25 g | |
| Turmeric powder | pinch | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Roast tomatoes until blistered; peel.
Step 2: Grind toasted sesame and cumin to a powder.
Step 3: Blend tomato, sesame powder, ginger, chilli, lemon, salt and coriander.
Step 4: Temper turmeric in hot oil; pour over.
Nutrition
Per serving, estimated
Low salt · 0.4 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromGarlic→Toginger
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