Sichuan Pepper Chutney (Timur ko Chop)
Sichuan Pepper Chutney, prepared with timur, has a pungent, tangy and slightly numbing flavor, as Sichuan pepper provides a unique tingling sensation on the tongue.
This chutney is particularly appreciated with momos, meat dishes or rice.
< 30min
Easy
Spicy
Ingredients
For how many grams?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Finely chop the garlic cloves.
Heat the mustard oil in a pan.
When the mustard oil is hot, briefly fry the garlic and dried red chili until the garlic is lightly browned.
In another pan, dry-roast the cumin seeds, coriander seeds and timur (Sichuan pepper) over low heat until fragrant.
Allow all ingredients to cool.
Chop the dried red chili into small pieces.
Mix all the ingredients together with the salt and lemon juice.
Pour the sauce into the prepared sterilized jars, leaving 6 mm of headspace. Clean the rims and place the lids on the jars.
Ready! Enjoy your chutney with aloo parutha, pakoras, momos, breads, rice-based dishes, meats, fish, chowmein or wraps.
Other similar meals
Can be consumed with…
