Nepali Food: Timur Golveda Achar (Schezwan Pepper Tomato Pickle)

I haven't blogged for a few days now. I'm now traveling for work... leave early morning on Monday and get home on Thursday. The sad part is I don't get to see my husband everyday and don't get to cook and eat at home and finally sleep is all jacked. The worst part is delayed flight!

Anyways, before the trip I made fresh tomato achar/pickle with Schezwan pepper (Timur in Nepali). It's tangy and fresh and a great side for dinner or lunch. And it takes less than 5 minutes to make it :) Just roast some tomatoes (any kind, I like grape tomatoes) for about 2 minutes in medium heat. I do it so it gives some smoky flavor. You don't necessarily have to roast it, if you prefer fresh tomatoes!

Roasted Grape Tomatoes

In mortar, add a little bit of Schezwan pepper (1/2 tsp for 1 dry pint of tomatoes) and grind it. Make sure it is just a little bit of pepper as it is enough for flavor. Once I put almost 1 table spoon of peppers, and we could not even eat achar as it was so tangy that our tongues were kind of numb! Schezwan pepper/timur has a little bit of tongue numbing taste. It's good as long as you put jut a little bit of it in the food.

Schezwan Pepper (Timur) ready to Grind

After you grind timur, add it in the food processor. Add tomatoes, serrano peppers, fresh cilantro, salt, cumin powder, and red chilli powder in the food processor.

Tomato & Cilantro mix ready to Grind

Run food processor in low speed for a minute or so, until everything turns to paste. Chill the timur golveda achar (Schezwan Tomato pickle/salsa) in refrigerator and is ready to serve in an hour or so. If you want to serve it fast, put it in freezer for 10 minutes and is ready to eat :)

Ready to Serve Timur Golvedako Achar

Try it! It's easy, fresh, and yummy side dish and let me know your thoughts :)
Happy Weekend!



Recipe: 10 minutes

• 2 cups Tomato (Grape, Cherry, Vine or Roma) (Nepali: Golveda)
• 1/2 bunch of Cilantro (Nepali: Dhaniya)
• 1/2 tsp of Schezwan Pepper (Nepali: Timur)
• 1 Serrano Pepper or any kind of pepper (Nepali: Khursani)
• 1 tsp Cumin powder (Nepali: )
• Salt to taste (Nepali: Noon)
• Red chilli powder to taste (Nepali: Dhulo Khursani)

1. Roast full tomatoes in medium heat for about 2 minutes or so.
2. Grind Schezwan Pepper in mortar and pestle.
3. In food processor, add tomatoes, schezwan pepper, roughly chopped cilantro, pepper, cumin, salt and red chilli powder.
4. Run the food processor in low speed for a minute or so until the mixture is consistent (paste like).
5. Chill golveda achar in fridge for an hour or so. Serve it cold.