Dhaniya ko Achar (Cilantro Chutney)
モモのタレのもう一つの顔！パクチーと焼きトマトの香り高いペースト
Description
'Dhaniya' means coriander (cilantro) in Nepali. Omitting the aforementioned mint (Pudina), this dip sauce stars massive 'cilantro leaves', ground with open-flame charred tomatoes, green chilies, and garlic. A magic sauce fusing tomato's roasted umami and cilantro's intense aroma, dramatically changing the flavor of Momo or Dal Bhat.
Classification: Sauce, Dip, Herb
Shops selling Dhaniya ko Achar (Cilantro Chutney)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cilantro(Fresh Coriander)
- Tomato
- Green Chili
- Garlic
- Salt
- Lemon juice
Instructions
- [Authentic Recipe]
- [Roast Tomato]: Roast raw tomato and green chilies over open flame until skins are pitch-black; peel and roughly chop the tomato (the base for roasted umami).
- [Cilantro Prep]: Wash and chop massive fresh cilantro leaves and tender stems.
- [Grind]: Put roasted tomato/chili, raw cilantro, garlic, and salt in a Silauto (mortar) or blender, grinding into a paste. Adjust sourness with lemon juice at the end.
Learn more Substitutes, pairings, tips
Key spices
Intense cilantro aroma、Roasted tomato umami
Substitutes at Japanese supermarkets
(Can be perfectly made with JP supermarket cilantro and tomatoes)
Pairing
Momo (Nepali Steamed Dumplings) / Dal Bhat flavor changer / Aloo Boil
Trivia
A hellish sauce for cilantro-hating Japanese, but for cilantro lovers (hardcore foodies), it's so addictive they could drink alcohol just licking this. If you skip the step of 'charring the tomato pitch-black over an open flame', this deep flavor will never emerge.
Eating tips & etiquette
Served alongside the red tomato sauce (Golbheda ko Achar) on the Momo plate, dipped according to preference. Placing it on the edge of Dal Bhat rice and mixing it with lentil soup as a flavor accent is also a supreme way to eat it.
Allergen
None