Nepalese cherry tomato chutney

This Nepalese cherry tomato chutney is packed with layers of flavour from mustard oil, garlic, chilli and Sichuan peppercorns. Finished with a little roughly chopped coriander, it becomes a vivid, punchy condiment – designed to cut through curries or grilled meats with freshness and bite.

Credit: The Cook Up with Adam Liaw

• serves

  6

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• ¼ tsp whole Sichuan peppercorn
• 1 tbsp mustard oil
• 250 g cherry tomatoes
• 4 garlic cloves
• 2 dried red chillies
• 2 green chillies
• Salt
• 2 tbsp roughly chopped coriander
• Water or vinegar, to dilute

Instructions

1. Heat a dry medium frying pan over medium heat. Lightly toast the Sichuan peppercorns, then remove to a small food processor. Blitz to a fine powder.
2. Add the oil to the pan and add the cherry tomatoes, garlic and chillies. Fry until the tomatoes and chillies are lightly blistered and the garlic is softened.
3. Transfer the tomato mixture and peppercorn powder to a mortar and pestle, season with salt and pound to a coarse chutney You could also process this chutney in a mini blender). Stir the coriander through and serve. Dilute with water, or vinegar, to your desired flavour and consistency.

Try this on Adam Liaw's garlic prawn dumplings.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

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Cooking

PG