Nepalese Style Tomato Relish

Ingredients

• Oil (any neutral oil or olive oil, for authentic Nepalese taste we use mustard oil)

• ½  tsp cumin seeds

• ¼ tsp fennel seeds

• ¼ tsp cardamom seeds

• ¼ tsp mustard seeds

• 2 bay leaves

• ¼ tsp asafoetida

• ¼ tsp turmeric

• 1 tbsp cumin powder

• ½ tbsp coriander powder

• Chilli powder (to taste)

• Salt & pepper (to taste)

• 1 tbsp white vinegar or juice of whole lemon or lime

• Sprinkle of finely chopped coriander

• 3–4 dried chillies (to taste)

• 1.5 kg tomatoes, chopped

• 1 brown onion, finely chopped

• 8–10 garlic cloves, halved

• Thumb-sized piece of ginger, julienned

Method

Heat oil in a pan over medium-high heat. Reduce heat to low and add all the seeds, bay leaves, and asafoetida. Let them sizzle for a few seconds, then add the ginger. Once the ginger turns slightly golden, add the garlic and fry briefly. Add the onion and cook until soft and lightly browned.

Add the tomatoes and increase heat to medium. Fry for 2–3 minutes, season with salt, mix well, and cook uncovered for another 3–4 minutes. Add turmeric, cumin powder, coriander powder, chilli powder, and pepper. Mix well and cook for about 3 minutes.

Lower the heat, cover with a lid, and cook for about 10 minutes, stirring occasionally, until the tomatoes are well cooked and jammy. Adjust seasoning to taste.

Remove from heat, add coriander and lemon or vinegar, and mix well. Allow to cool slightly, then transfer to a jar.

Keeps for up to 7 days when stored in an airtight glass container in the fridge.
Serve with rice, flatbreads, noodles, dumplings, or anything you like.