This Gorkha Chutney is spicy and delicious. THis is an inspired dish, that is a perfect side with rotis. This Nepalese style dish is called the Gorkha chutney. Vegan and SO GOOD!
I went through a stage couple of decades ago when I researched about various cuisines of India few countries too and wrote about them in my note book(which I still believe I’ll publish one day). I was so intrigued by local food of different countries. I tried speaking to friends from those regions, learnt how to make some authentic food(I tried). I could have a conversation about local cuisine to people and that felt good. Don’t know what happened to that book or that enthusiasm. I can go on and on about the various types of dishes I’ve learnt, but I’ll bore you’ll next time. Today it’s about the beautiful country, Nepal where Momos are a popular delicacy. And this dish I very recently came across. I’ts called the gorkha chutney.
The Gurkhas are soldiers from Nepal who are recruited into the British Army, and have been for the last 200 years. Gurkhas are known to be as fearless in combat as they are good natured in daily life. To this day, they remain renowned for their loyalty, professionalism and bravery.
Food is a symbol of civilisation, and food habits are part of the cultural flow. Indian Gorkha foods have evolved over the centuries and decades with wider influences from Japanese, Chinese, Koreand and other Asian countries. For instance, in the fermented food category sake (rakshi) and nato (kinema) from Japan and Xiáncài (like gundruk ko achar) of China have visible influences. From the highlands of Tibet and Central Asia and the Far East, momo and gyoza (dumpling), thukpa (pho/noodles) and tsampa (barley flour) arrived, and from nearby Bhutan, fakshapa (pork with green vegetables); from Nepal all varieties of dal, nuts and grains and spices, and from Sikkim churpi (hard cheese) made their steady entry into the Indian Gorkha cuisine.
The weather in Nepal can get cold and lot of food is influenced by that. There’s cheese, sesame seeds, lot of warm bread and the most popular momos.
I have shared here a recipe that i got inspired by. It is not traditional, but a take on the original, Nepalese Chutney.
How to make Gorkha Chutney/Nepalese Chuteny
You need few ingredients to make the Gorka Chutney/Nepalese Chutney. You can substitute the snap peas with extra peas, with potatoes.
- Toast the black sesame seeds.
- Make a coarse paste of garlic and green chilies
- Saute the veggies in mustard oil, which is key.
- Adding the sugar is must.
- ¼ cup black sesame seeds
- 4-5 green chilies
- 8 cloves garlic
- 2 cups Sugar snap peAs
- 1 cup green peas
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- pinch asafoetida
- 1 tsp jaggery
- 1 tsp salt
- Toast the black seeds until it splutters and perfumes. Take it out and grind it in a mortar pestle or a blender.
- Crush the green chilies and garlic roughly.
- Peel and prep the sugar snap peas.
- In a saute pan, add oil. Add the cumin seeds, asafoetida and the green chili and garlic paste. Saute for 30 seconds. Toss in the sugar snap peas, peas, ⅓ cup of water, salt, mix well. Cover and cook for 5-10 minutes. Open the lid and mix and let the water dry up.
- Add the black sesame powder, mix well, toss in the jagger and mix.
- Serve with rotis.
If you make this Gorkha Chutney /Nepalese Style Chutney , please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
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Really Awesome recipe i like it soo much thank you