Timur ko Achar
A powerful paste that combines the sibiric taste of Nepalese pepper with the acidity of baked tomatoes
Description
An intensely numbing, spicy paste Achar (dip sauce) starring 'Timur', Nepal's unique citrus-scented Sichuan pepper. The roasted aroma of tomatoes and chilies charred pitch-black over an open flame combines with Timur's refreshing numbness. An absolutely essential magic condiment for flavor-changing Momo (dumplings) or Dal Bhat.
Classification: Sauce, Dip, Ultra Spicy
Shops selling Timur ko Achar
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Timur(Nepali Sichuan pepper)
- Tomato
- Chili
- Garlic
- Salt
Instructions
- [Authentic Recipe]
- [Roast Veg]: Roast raw tomatoes and red (or green) chilies over an open flame until skins are charred black; peel tomatoes.
- [Timur Prep]: Lightly dry-roast Timur (berries) in an unoiled pan to bloom aroma.
- [Grind]: Place roasted tomato/chili, Timur, raw garlic, and salt on a Silauto (stone mortar), grinding with a stone pestle (Lohota) applying body weight until it forms a smooth paste with slight graininess.
Learn more Substitutes, pairings, tips
Key spices
Timur(Nepali Sichuan pepper)、Chili
Substitutes at Japanese supermarkets
Can substitute with JP 'Hua Jiao' (Sichuan pepper), but lacks Timur's unique grapefruit-like aroma
Pairing
Momo (Steamed Dumplings) / Boiled Potatoes / Dal Bhat
Trivia
Every Nepali home has its own 'Timur ko Achar' recipe. Blenders blow away Timur's delicate citrus aroma via friction heat, so the ones mothers grind manually on a stone mortar (Silauto) are considered the most delicious.
Eating tips & etiquette
Dip piping hot Momo generously as a sauce, or dip simple boiled potatoes (Aloo Boil) to savor the tongue-tingling numbness alongside beer.
Allergen
None