Golbheda ko Chutney

It is a traditional Nepali chutney made from ripe tomatoes. It is known for its tangy and slightly sweet flavor, complemented by aromatic spices. To prepare Golbheda ko Chutney, ripe tomatoes are chopped and cooked with a blend of spices such as cumin seeds, fenugreek seeds, mustard seeds, turmeric, red chili powder, and salt. Additionally, ingredients like ginger, garlic, and green chilies are aadded to enhance the flavor.

The tomatoes are simmered until they break down and form a thick, flavourful sauce. Golbheda ko Chutney can be served as a condiment alongside various Nepali dishes such as dahl bhat (lentils and rice), roti (flatbread), or as a dip for snacks like samosas or momo. It adds a delicious tanginess and depth of flavour to meals, making it a popular accompaniment in Nepali cuisine.