Sikkim Achaar Timmur Sichuan Pepper Tomato Sikkimese Condiment

Method

1. 1

   Roast tomatoes over a gas flame until well charred on the outside and softened throughout. Or roast under a grill until charred.

2. 2

   Dry-roast timmur in a pan for 1 minute until fragrant. Cool.

3. 3

   Roast green chillies and garlic briefly until blistered and golden.

4. 4

   Peel the charred skin from the tomatoes.

5. 5

   Pound the roasted timmur to a coarse powder in a mortar.

6. 6

   Add the peeled tomatoes, roasted chillies and garlic to the mortar. Pound to a rough, coarse paste — chunky not smooth.

7. 7

   Add mustard oil and salt. Mix.

8. 8

   Add fresh coriander. Stir.

9. 9

   Taste — the timmur creates a distinctive tingling, slightly numbing sensation on the tongue that is the Himalayan signature spice. The combination of smoky tomato, sharp chilli and tingling timmur is uniquely Sikkimese.

10. 10

    Serve as a condiment alongside any meal.