Sikkim Golbheda Ko Achar Tomato Sesame Chutney Momo Partner

Method

1. 1

   Roast the tomatoes directly over a gas flame using tongs, turning every minute, until the skin is well charred and blistered on all sides and the tomatoes have softened. This takes 8 to 10 minutes.

2. 2

   Roast the unpeeled garlic cloves in a dry pan turning until they develop dark spots all over.

3. 3

   Roast the dried red chillies in a dry pan 2 minutes until fragrant and slightly charred.

4. 4

   Dry-roast sesame seeds 2 to 3 minutes until golden and popping.

5. 5

   Peel and discard the charred skin from the roasted tomatoes. Peel the garlic.

6. 6

   Place roasted tomatoes, garlic, dried chillies, sesame seeds and timur in a blender.

7. 7

   Blend to a moderately coarse paste — not completely smooth. The charred bits add depth.

8. 8

   Add mustard oil, salt and lemon juice. Blend briefly.

9. 9

   Taste — the chutney should be smoky, fiery, tangy, slightly numbing from the timur and nutty from sesame.

10. 10

    Add fresh coriander. Stir. Serve with momos.