What Is Golbheda Ko Achar?
Golbheda Ko Achar (गोलभेडा को अचार) is Nepal's most beloved tomato chutney — a smoky, tangy, fiery condiment that accompanies almost every Nepali meal. Served alongside dal bhat, momo, chiura, or just about anything else, a good golbheda ko achar elevates a simple meal into something special.
Unlike Indian chutneys that are often cooked in oil, traditional Nepali tomato achar is made by roasting or charring the tomatoes directly over a flame or under a grill — giving it a distinctive smoky depth that sets it apart.
Ingredients for Golbheda Ko Achar (Serves 4–6)
- 4 medium ripe tomatoes
- 4–6 dried red chillies (adjust to taste)
- 3 garlic cloves
- 1 inch fresh ginger
- 1 tsp sesame seeds (til)
- 1 tsp mustard oil
- ½ tsp turmeric powder
- Salt to taste
- Fresh coriander, to garnish
- 1 tsp timur (Nepali Sichuan pepper) — optional but highly recommended
- Spring onion, finely sliced — optional
How to Make Golbheda Ko Achar — Step by Step
Step 1: Char the Tomatoes
This is the most important step. You want the tomatoes to be blistered and slightly charred for that authentic smoky flavour. You can do this in three ways:
- Gas hob: Place tomatoes directly over the flame, turning with tongs until charred on all sides (5–7 minutes)
- Grill/oven: Place under a high grill for 10–12 minutes, turning once, until blackened
- Dry pan: Heat a cast iron pan until very hot and char the tomatoes without oil, turning occasionally
The skin will blister and blacken — this is what you want. Allow to cool slightly, then peel off the charred skin.
Step 2: Toast the Sesame Seeds
In a dry pan, toast sesame seeds on medium heat for 2–3 minutes until lightly golden and fragrant. Set aside.
Step 3: Roast the Chillies and Garlic
In the same dry pan, add dried red chillies and garlic cloves. Roast for 2–3 minutes until the chillies darken slightly and garlic is golden. This adds another layer of smoky flavour.
Step 4: Blend
Add charred tomatoes, roasted chillies, garlic, ginger, toasted sesame seeds, turmeric, and salt to a blender or food processor. Blend to a coarse paste — Nepali achar should have some texture, not be completely smooth.
Step 5: Temper with Mustard Oil
Heat mustard oil in a small pan until it just begins to smoke. Pour the hot oil directly over the blended achar and stir through. This is the tarka that finishes the achar and adds the characteristic mustard oil bite.
Step 6: Add Timur and Garnish
If using timur, crush a pinch between your fingers and stir through the achar. Add fresh coriander and sliced spring onion. Taste and adjust salt and chilli.
How to Serve Nepali Tomato Achar
- ✅ With dal bhat (the classic combination)
- ✅ As a dipping sauce for momo
- ✅ Alongside chiura (beaten rice) and vegetables
- ✅ With roti or paratha
- ✅ Mixed into Wai Wai Sadeko for extra heat
- ✅ As a side with any Nepali meal
Golbheda Ko Achar Tips
- More smoke = more flavour: Don’t rush the charring step. The more the tomatoes blister, the better the achar.
- Texture: Many Nepalis prefer it chunky rather than smooth — pulse rather than blend continuously.
- Timur: This is what makes it truly Nepali. The numbing, citrusy heat of timur is irreplaceable — don’t skip it if you can find it.
- Stores well: Keeps in the fridge for 3–4 days. The flavour actually improves overnight.
- Make it milder: Reduce dried chillies to 2 and remove seeds for a milder version.
Where to Buy Nepali Achar Ingredients in the UK
Finding timur, mustard oil, and quality dried chillies in mainstream UK supermarkets can be difficult. At MasalaMart we stock all the authentic Nepali ingredients you need — including timur, mustard oil, sesame seeds, and more — delivered across the UK.
Shop Nepali Achar Ingredients at MasalaMart → — free UK delivery on orders over £50.