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Nepali Tomato Chutney | Tomato Achar

This Nepali tomato chutney aka tomato achar is smoky, spicy and absolutely delicious. It is great to serve with rice or roti or as a sandwich spread.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: condiments
Cuisine: nepalese
Servings: 8 Servings


  • 4 Medium Tomatoes, halved or quartered if too big
  • 2 Red Fresno Chilies
  • 1 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Fenugreek Seeds
  • 1" Ginger piece, finely grated
  • 4 cloves Garlic, thinly sliced
  • ½ teaspoon Ground Coriander
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Turmeric
  • To taste Salt


  • Dry roast the tomatoes and chilis in a skillet until nicely roasted on all sides. Stir frequently until browned on all sides.
  • Let the tomatoes and chilies cool. Peel the tomatoes; chop both the tomatoes and chilies into small pieces. Reserve all the tomato juice.
  • Heat oil in a pan, add the mustard and fenugreek seeds. Once the seeds start to splutter, add the grated ginger and sliced garlic.
  • Cook till the garlic is lightly browned all over.
  • Add the chopped tomatoes, chilis, reserved tomato juice, ground cumin, ground coriander, turmeric and salt.
  • Cook on medium flame until all the water is evaporated and the chutney gets a nice thick consistency.


  • Use vine ripe or roma tomatoes for the best flavor. Campari or cherry tomatoes will work in this recipe.
  • Turn the vent on or crack the window open when dry roasting the chilis, to let the smoke out. 


Calories: 38kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 5mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 624IU | Vitamin C: 25mg | Calcium: 16mg | Iron: 1mg
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