Description
A flavorful, spicy sauce from Nepal and Tibet, perfect for pairing with dumplings, noodle soups, and more.
Ingredients
Scale
- 3 ripe tomatoes, chopped
- 1 onion, finely chopped
- 3–4 green chilies, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin seeds
- 2 tablespoons mustard oil
- 1 teaspoon fenugreek seeds
- Optional: 1 tablespoon sesame seeds, 1 tablespoon tamarind paste, or yogurt
Instructions
- In a pan, heat mustard oil over medium heat until it begins to smoke lightly.
- Add cumin and fenugreek seeds to the oil and toast for about 30 seconds until fragrant.
- Add the onions, garlic, and ginger. Cook until the onions turn translucent, about 5 minutes.
- Stir in the chopped tomatoes and green chilies. Cook for about 10 minutes until the tomatoes break down into a sauce.
- Add water or vegetable stock to adjust the consistency.
- For a smooth sauce, blend the mixture; for chunkier, leave it as is.
- Add a splash of lemon juice or tamarind for tanginess and adjust salt to taste.
Notes
Balance the heat by adjusting the number of chilies and using fresh spices for the best flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Condiment
- Method: Cooking
- Cuisine: Nepalese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: jhol sauce, Nepali sauce, dipping sauce, spicy sauce, versatile sauce