Nepali Chutney
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Nepali Chutney is prepared with simple ingredients, but the combination of all make the dish yummy. Must try this recipe today with your love ones.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Course Main Course
Cuisine Indian
- 6-7 medium size Potato ( boiled )
- 6-8 pieces fresh green chilly ( sliced )
- 4-5 tbsp seasame seeds ( roasted and then powdered )
- 2 tsp olive oil / mustard oil
- 2 tsp salt ( to taste )
- ½ tsp fenugreek seeds
- ½ tsp turmeric powder
- ½ tsp kashmiri red chilly powder
- For garnish coriander leaves chopped
- lemon juice
TADKA – switch on the gas stove, add oil.
Add fenugreek seeds and green chilly, stir for half minute. Add turmeric powder and kashmiri red chilly powder.
Now add the above made TADKA in boiled sliced potato and stir, 4-5 times. Add roasted and powdred seasame ( note- In a pan we have to roast sesame and then have make its powder in grinder ).
Add salt to taste, stir continuously for 30 seconds. Nepali Chutney is ready to eat, its very simple but tasty dish.
Nepali Chutney or Gorkha Chutney
Nepali Chutney, or Gorkha Chutney, is a traditional Nepali condiment that bursts with earthy flavors and a hint of spice. Made with simple ingredients like potatoes, fenugreek seeds, green chilies, and roasted sesame seeds, this chutney pairs beautifully with steamed rice, dal, or even as a dip for snacks. Let’s dive into the recipe for this unique and flavorful chutney!
Texture: Keep the chutney slightly coarse for a rustic, authentic feel.
Balance the Flavors: Adjust the green chilies and lemon juice according to your spice and tang preference.
Roasting Sesame Seeds: Be careful not to over-roast sesame seeds, as they can turn bitter.
Ingredients
Potatoes: 2 medium, boiled and peeled
Fenugreek seeds: 1 tsp
Green chilies: 2–3 (adjust to taste)
Roasted sesame seeds: 2 tbsp
Mustard oil: 1 tbsp (for authentic flavor
)Salt: To taste
Lemon juice: 1 tbsp
Coriander leaves: 2 tbsp, chopped (for garnish)
Step-by-Step Instructions
1. Prepare the BaseBoil the potatoes until tender, peel them, and mash them lightly. Set aside.Dry roast sesame seeds in a pan until golden and aromatic. Grind them into a coarse powder and keep aside.
2. Temper the SpicesHeat mustard oil in a small pan.Add fenugreek seeds and let them sizzle until they turn dark brown (but not burnt).Toss in minced garlic and green chilies, sautéing until fragrant.
3. Combine the IngredientsIn a mixing bowl, combine the mashed potatoes, tempered spices (along with the oil), roasted sesame seed powder, and salt.Mix everything thoroughly to ensure the flavors meld together
.4. Add Final TouchesSqueeze in fresh lemon juice for tanginess and mix well.Garnish with chopped coriander leaves for a fresh burst of flavor.
5. ServeServe the Nepali Chutney at room temperature alongside steamed rice, parathas, or as a side dish to complement any Nepali-style meal.
Why You’ll Love This Chutney-
Simple Yet Flavorful: The nutty aroma of sesame seeds, the spiciness of green chilies, and the tanginess of lemon juice create a delightful combination.
Versatile Pairing: It can elevate even the simplest meals, like dal-bhat, or be used as a dip for snacks.
Authentic Nepali Taste: The use of mustard oil and fenugreek seeds brings an authentic Nepali touch to this chutney. 
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